Stir-Fried Bok Choy with Tofu

Oyster sauce enhances this tasty tofu recipe.

  • Prep Time 10 min
  • Total Time 20 min
  • Servings 4

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

  • 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.

Expert Tips

Serve over hot cooked rice or noodles with crusty rolls and orange wedges. Green tea goes well with this stir-fry.

Try chopping a medium head of Chinese (napa) cabbage to use in place ot the bok choy.

Nutrition Information

NUTRITION INFORMATION PER SERVING

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