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Stir-Fried Bok Choy with Tofu

Oyster sauce enhances this tasty tofu recipe.

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( 6 Ratings)

6 Ratings

5 Stars 83%

4 Stars 17%

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Member Reviews ( 4 )

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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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 7/3/2010 9:18:16 PM REPORT ABUSE mmward said:

Rating:

I used soy sauce instead of the oyster sauce - still great! This was my first time cooking with tofu and it won't be my last.

This reply was: Helpful Inspiring

Posted 5/14/2008 12:31:00 PM REPORT ABUSE lostrocket said:

Rating:

I was terrified while I was making this. What was I thinking, trying something with almost no ingredients I had ever eaten or liked? The smell of the oyster sauce even seemed to be upsetting my tummy. BUT YUM! I have been enjoying this all week. I added in a can of sliced water chestnuts and I think they are delicious. The bok choy is wonderful, now that I've had it I want more recipes! I am still kind of neutral on tofu, but the overall dish is good so it's worth it.

This reply was: Helpful Inspiring