| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Asian | Vegtime5 | 4 | servings |
INGREDIENTS
| 1 | lb | Firm or extra-firm tofu; drained |
| 1 | tb | Vegetable oil |
| 1 | bn | Bok choy with leaves |
| Sliced crosswise and rinsed | ||
| 3 | Thinly sliced scallions; up to 4 | |
| (or other green spring onion such as | ||
| Ramps or Egyptian onion) | ||
| 3 | Cloves garlic; minced | |
| 3 | tb | Bottled stir-fry sauce; or to taste |
| Crushed red pepper flakes; (optional) | ||
| Coarsely chopped peanuts; (optional) |
INSTRUCTIONS
4 SERVINGS DAIRY-FREE Meal plan: Cook an 8-oz. package of Asian noodles (udon, soba or Chinese wheat noodles), then season with soy sauce and a small amount of dark sesame oil. In addition, serve sliced red and green bell peppers, crisp cucumbers and carrot sticks. Cut tofu into 1/2-inch-thick slices. Blot well between several layers of paper towels, then cut into 1-inch dice. In wok or wide skillet, heat oil over medium-high heat. Add tofu and stir-fry until golden on both sides, about 5 minutes. Add bok choy, scallions, garlic, stir-fry sauce and 2 tablespoons water. Stir-fry until bok choy is wilted, 3 to 4 minutes. Stir in crushed red pepper flakes and peanuts if using, and serve right away. PER SERVING: 199 CAL.; 18G PROT.; 13G TOTAL FAT (2G SAT. FAT); 6G CARB.; 0 CHOL.; 44MG SOD., 1G FIBER Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Feb 26, 1999. Recipe by: Vegetarian Times, March 1999, page 60 Converted by MM_Buster v2.0l.
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