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.

Yield: 4 servings (serving size: 1 1/4 cups tofu mixture and 3/4 cup rice)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 407
  • Calories from fat: 22%
  • Fat: 10g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 5.1g
  • Protein: 17.1g
  • Carbohydrate: 63.6g
  • Fiber: 3.5g
  • Cholesterol: 0.0mg
  • Iron: 5mg
  • Sodium: 731mg
  • Calcium: 243mg


  • 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


  1. 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.
  2. 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.
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