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Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 lb hard or possibly extra-hard tofu, liquid removed
- 1 Tbsp. vegetable oil
- 1 bn bok choy with leaves
- Â Â sliced crosswise and rinsed
- 3 x thinly sliced scallions, up to 4
- Â Â (or possibly other green spring onion such as ramps or possibly Egyptian onion)
- 3 x cloves garlic, chopped
- 3 Tbsp. bottled stir-fry sauce, or possibly to taste
- Â Â Crushed red pepper flakes, (optional)
- Â Â Coarsely minced peanuts, (optional)
Direcciones
- 4 SERVINGS DAIRY-FREE
- Meal plan: Cook an 8-ounce. package of Asian noodles (udon, soba or possibly 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 possibly wide skillet, heat oil over medium-high heat. Add in tofu and stir-fry till golden brown on both sides, about 5 min.
- Add in bok choy, scallions, garlic, stir-fry sauce and 2 Tbsp. water.
- Stir-fry till bok choy is wilted, 3 to 4 min. Stir in crushed red pepper flakes and peanuts if using, and serve right away.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 4 servings | |
| Calories 107 | |
| Calories from Fat 60 | 56% |
| Total Fat 6.72g | 8% |
| Saturated Fat 1.52g | 6% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 128mg | 5% |
| Potassium 601mg | 17% |
| Total Carbs 9.54g | 3% |
| Dietary Fiber 3.1g | 10% |
| Sugars 4.83g | 3% |
| Protein 4.46g | 7% |
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