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Name: Stir-Fried Tofu And Bok Choy
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 3 tb stir-fry sauce Bottled; 3 scallions Thinly sliced; 3 Garlic minced; 1 tb Vegetable oil; 1 lb tofu Firm or extra-firm; 1 bn Bok choy with leaves, Sliced crosswise and rinsed; peanuts Coarsely chopped; Crushed red pepper flakes

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INGREDIENTS

3 tb stir-fry sauce ; Bottled
3 scallions ; Thinly sliced
3 Garlic ; minced
1 tb Vegetable oil
1 lb tofu ; Firm or extra-firm
1 bn Bok choy ; with leaves, Sliced crosswise and rinsed
peanuts ; Coarsely chopped
Crushed red pepper flakes

Servings

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 By Kathleen on Feb 26, 1999. Recipe by: Vegetarian Times, March 1999, page 60

NOTES

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Stir-Fried Tofu And Bok Choy

3 tb stir-fry sauce Bottled
3 scallions Thinly sliced
3 Garlic minced
1 tb Vegetable oil
1 lb tofu Firm or extra-firm
1 bn Bok choy with leaves, Sliced crosswise and rinsed
 peanuts Coarsely chopped
 Crushed red pepper flakes

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        By Kathleen <schuller@ix.netcom.com> on Feb 26, 1999.    Recipe by: Vegetarian Times, March 1999, page 60

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Nutrition

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Serving Size: 1 Serving (338g)
Recipe Makes: 4

Calories: 124
Calories from Fat: 52 (42%)

Amt Per Serving		% DV

	Total Fat 5.7g	8 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 2.1g
	Polyunsanturated Fat 2.5g
Cholesterol 0mg		0 %
Sodium 179mg		6 %
Potassium 786.6mg		21 %
Total Carbohydrate 8.8g		3 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 6.3g
Protein 11.2g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 124

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