Stir-Fried Bok Choy with Tofu

Stir-Fried Bok Choy with Tofu

Oyster sauce enhances this tasty tofu recipe.

Prep Time

10

Minutes

Total Time

20

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve With
Serve over hot cooked rice or noodles with crusty rolls and orange wedges. Green tea goes well with this stir-fry.
Substitution
Try chopping a medium head of Chinese (napa) cabbage to use in place ot the bok choy.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 335
    • (Calories from Fat 225 ),
  • Total Fat 25 g
    • (Saturated Fat 4 g,),
  • Cholesterol 3 mg;
  • Sodium 690 mg;
  • Total Carbohydrate 11 g
    • (Dietary Fiber 3 g,
  • Protein 20 g;
Percent Daily Value*:
    Exchanges:
    • 2 Vegetable;
    • 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.