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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I am trying to have tofu more often and thought this recipe looked good. If following the WW flex plan this is only 3 points/serving. Recipe source: WW Magazine (January 2008) Ingredients:
1 (16 ounce) package extra firm tofu, drained and cut crosswise into 8 slices |
3 garlic cloves, peeled |
1 inch fresh ginger, peeled and thinly sliced |
1/2 orange, peeled and chopped |
3 tablespoons rice vinegar |
2 tablespoons reduced sodium soy sauce |
1 pinch crushed red pepper flakes |
4 baby bok choy, cut lengthwise in half |
Directions:
1. Pat the tofu dry with paper towels.
2. Spray a large skillet with Pam.
3. Over medium high heat cook tofu in skillet until browned (5 minutes each side).
4. While tofu is cooking chop garlic and ginger in a food processor and transfer to a bowl.
5. In a seperate bowl combine orange, vinegar, soy sauce and red pepper flakes; whisking with a whisk until blended.
6. Transfer tofu to a plate, cover and keep warm.
7. Combine bok choy, garlic mixture and orange mixture in skilet; cook, stirring until bok choy is crisp-tender (2-5 minutes).
8. Serve with rice.
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