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)
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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
Ingredients
- 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
- 3/4 cup ASIAN BARBECUE SAUCE
- 3 cups hot cooked long-grain rice
Preparation
- 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.
Barbecue Tofu Stir-Fry Recipe at a Glance
- COURSE: Main Dishes
- PUBLICATION: Oxmoor House
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