Stir-Fried Bok Choy with Tofu

Stir-Fried Bok Choy with Tofu requires roughly 20 minutes from start to finish. This gluten free, dairy free, and pescatarian recipe serves 4 and costs $5.72 per serving. This main course has 395 calories, 35g of protein, and 15g of fat per serving. Head to the store and pick up vegetable oil, cornstarch, tofu, and a few other things to make it today. It is brought to you by Betty Crocker. 9 people found this recipe to be tasty and satisfying. With a spoonacular score of 97%, this dish is great. Similar recipes include Stir-Fried Tofu with Bok Choy, Stir-fried Bok Choy And Mizuna With Tofu, and Stir-Fried Bok Choy and Mizuna with Tofu.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

8 large bok choy stalks

2 tablespoons cornstarch

2 tablespoons oyster sauce

1/2 teaspoon salt

3 shallots

1 package (14 ounces) firm tofu

2 tablespoons vegetable oil

Equipment:

frying pan

wok

Cooking instruction summary:

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.

 

Step by step:


1. 1

2. Remove leaves from bok choy stems.

3. Cut leaves into 2-inch pieces; cut stems into 1/4-inch diagonal slices (do not combine leaves and stems).

4. Cut tofu into 1/4-inch slices. Coat tofu with cornstarch.

5. Cut shallots into thin slices.

6. 2

7. Heat wok or 12-inch skillet over high heat.

8. Add 2 tablespoons vegetable oil; rotate wok to coat side.

9. Add 2 pieces tofu; cook 1 minute, turning once. Repeat with remaining tofu, removing tofu as necessary. Return tofu to wok.

10. Add oyster sauce; toss until tofu is evenly coated.

11. Remove tofu from wok.

12. 3

13. Heat wok over high heat.

14. Add 2 tablespoons vegetable oil; rotate wok to coat side.

15. Add shallots; stir-fry 30 seconds.

16. Add bok choy stems and salt; stir-fry 1 minute.

17. Add tofu and bok choy leaves; cover and cook 1 minute.


Nutrition Information:

Quickview
395k Calories
34g Protein
14g Total Fat
46g Carbs
100% Health Score
Limit These
Calories
395k
20%

Fat
14g
23%

  Saturated Fat
6g
42%

Carbohydrates
46g
16%

  Sugar
21g
24%

Cholesterol
0.0mg
0%

Sodium
1635mg
71%

Get Enough Of These
Protein
34g
69%

Vitamin A
75063IU
1501%

Vitamin C
757mg
918%

Vitamin K
766µg
730%

Folate
1116µg
279%

Calcium
1898mg
190%

Vitamin B6
3mg
166%

Manganese
2mg
137%

Potassium
4301mg
123%

Iron
14mg
83%

Magnesium
323mg
81%

Fiber
18g
73%

Vitamin B2
1mg
70%

Phosphorus
635mg
64%

Vitamin B1
0.68mg
46%

Vitamin B3
8mg
43%

Zinc
3mg
22%

Copper
0.38mg
19%

Vitamin B5
1mg
15%

Selenium
9µg
13%

Vitamin E
1mg
12%

covered percent of daily need
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