| 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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