Tofu and Bok Choy Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 1/2 tablespoons low-sodium soy sauce |
1 tablespoon dry sherry |
1 teaspoon oriental sesame oil |
1 teaspoon cornstarch |
2 teaspoons vegetable oil |
3 large garlic cloves, minced |
1 tablespoon minced peeled fresh ginger |
1/8 teaspoon dried crushed red pepper |
3 1/2 cups thinly sliced trimmed bok choy |
1 5-ounce can sliced water chestnuts, drained |
3 green onions, cut into 1-inch pieces |
10 1/2 ounces extra-firm tofu, drained, cut into 3/4-inch pieces |
Directions:
1. Combine first 4 ingredients in small bowl; mix well. Heat vegetable oil until very hot in heavy large wok or skillet over high heat. Add garlic, ginger and crushed red pepper. Stir-fry until aromatic, about 30 seconds. Add bok choy and stir-fry until just wilted, about 2 minutes. Mix in water chestnuts and green onions and stir-fry until onions are tender, about 1 minute. Add tofu and lightly stir-fry until tofu is just heated through, about 2 minutes. Pour over soy mixture. Stir-fry until liquid boils and thickens, about 1 minute.
2. Per serving: calories, 370; fat, 20 g; sodium, 562 mg; cholesterol, 0 mg Nutritional analysis provided by Bon Appétit
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