Stir-Fried Bok Choy With Tofu |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is stolen from Betty Crocker. We really enjoyed it. The only thing I do differently is add a little soy and red pepper with the salt. It is easy and healthy! Enjoy.... Ingredients:
8 large stalk bok choy |
1 (14 ounce) package firm tofu |
2 tablespoons cornstarch |
3 shallots |
2 tablespoons vegetable oil |
2 tablespoons oyster sauce |
2 tablespoons vegetable oil |
1/2 teaspoon salt |
Directions:
1. 1. Remove leaves from bok choy stems. Cut leaves into 2-inch pieces; cut stems into 1/4-inch diagonal slices (do not combine leaves and stems). Cut tofu into 1/4-inch slices. Coat tofu with cornstarch. Cut shallots into thin slices.
2. 2. Heat wok or 12-inch skillet over high heat. Add 2 tablespoons vegetable oil; rotate wok to coat side. Add 2 pieces tofu; cook 1 minute, turning once. Repeat with remaining tofu, removing tofu as necessary. Return tofu to wok. Add oyster sauce; toss until tofu is evenly coated. Remove tofu from wok.
3. 3. Heat wok over high heat. Add 2 tablespoons vegetable oil; rotate wok to coat side. Add shallots; stir-fry 30 seconds. Add bok choy stems and salt; stir-fry 1 minute. Add tofu and bok choy leaves; cover and cook 1 minute.
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