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Stir-Fried Bok Choy with Tofu

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  • Prep 10 min
  • Total 20 min
  • Servings 4
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Oyster sauce enhances this tasty tofu recipe.
Updated May 6, 2005
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Ingredients

  • 8 large bok choy stalks
  • 1 package (14 ounces) firm tofu
  • 2 tablespoons cornstarch
  • 3 shallots
  • 2 tablespoons vegetable oil
  • 2 tablespoons oyster sauce
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt

Steps

  • 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
    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
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve over hot cooked rice or noodles with crusty rolls and orange wedges. Green tea goes well with this stir-fry.
  • tip 2
    Try chopping a medium head of Chinese (napa) cabbage to use in place ot the bok choy.

Nutrition

335 Calories, 25 g Total Fat, 20 g Protein, 11 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
335
Calories from Fat
225
Total Fat
25 g
Saturated Fat
4 g
Cholesterol
3 mg
Sodium
690 mg
Potassium
350 mg
Total Carbohydrate
11 g
Dietary Fiber
3 g
Protein
20 g
% Daily Value*:
Vitamin A
24%
24%
Vitamin C
28%
28%
Calcium
32%
32%
Iron
72%
72%
Exchanges:
2 Vegetable; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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