Barbecue Tofu Stir-Fry

Oxmoor House
Use one extra-large bag of boil-in-bag rice to get 3 cups of cooked rice. Start cooking the rice while the tofu is being pressed.
4 servings (serving size: 1 1/4 cups tofu mixture and 3/4 cup rice)


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1 (15-ounce) package extra-firm tofu, drained
2 teaspoons peanut or vegetable oil
1 head bok choy, trimmed and thinly sliced (about 7 cups)
1 (4-ounce) package gourmet mushroom blend or 1/2 (8-ounce) package presliced mushrooms
1 cup packaged shredded carrots
3 cups hot cooked long-grain rice


Prep: 12 Minutes
Cook: 6 Minutes

Wrap tofu in several layers of paper towels; place in a shallow dish. Place a weight over tofu. Let stand 10 minutes. Cut tofu into cubes.

Heat a wok or large skillet over high heat until hot; add oil. Add tofu; stir-fry 2 minutes or until lightly browned. Remove from pan using a slotted spoon; set aside. Add bok choy, mushrooms, and carrots to pan; stir-fry 2 minutes. Return tofu to pan; add barbecue sauce. Stir-fry 30 seconds or until thoroughly heated. Serve over rice.

Created date

April 2009

Nutritional Information

Calories 407
Caloriesfromfat 22 %
Fat 10 g
Satfat 1.9 g
Monofat 2.7 g
Polyfat 5.1 g
Protein 17.1 g
Carbohydrate 63.6 g
Fiber 3.5 g
Cholesterol 0.0 mg
Iron 5 mg
Sodium 731 mg
Calcium 243 mg