Barbecue Tofu Stir-Fry

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)

Recipe from

Oxmoor House

Recipe Time

Prep: 12 Minutes
Cook: 6 Minutes

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


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


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.

Cooking Light Superfast Suppers,

Oxmoor House

January 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note