Bok Choy-Tofu Stir-Fry

recipe

Yield:

4 servings (serving size: 1 cup stir-fry and 3/4 cup noodles)

Recipe from

Oxmoor House

Nutritional Information

Calories 340
Fat 8 g
Satfat 1 g
Protein 12.4 g
Carbohydrate 54.8 g
Cholesterol 0 mg
Iron 2.7 mg
Sodium 782 mg
Caloriesfromfat 21 %
Fiber 3.4 g
Calcium 130 mg

Ingredients

1 (14-ounce) package firm tofu
1 cup hot water
1/4 cup low-sodium soy sauce
1 1/2 tablespoons cornstarch
1 tablespoon sugar
1 teaspoon ground ginger
2 garlic cloves, minced
1 vegetable-flavored bouillon cube
3 tablespoons finely chopped unsalted, dry-roasted peanuts
2 teaspoons canola oil
Cooking spray
3/4 cup thinly sliced carrot
3/4 cup thinly sliced red bell pepper
4 cups coarsely chopped bok choy
1/2 (6-ounce) package frozen snow peas, thawed
3 cups hot cooked Chinese-style noodles or angel hair (about 6 ounces uncooked pasta)

Preparation

Cut tofu into 1-inch cubes; drain for 5 minutes on paper towels.

Combine water and next 6 ingredients in a small bowl; stir until cornstarch is dissolved. Set aside.

Heat a nonstick skillet over medium-high heat. Add peanuts; cook 3 to 4 minutes or until lightly browned, stirring often. Set aside.

Heat oil in a large nonstick skillet over medium-high heat; arrange tofu in a single layer. Cook 5 minutes on each side or until lightly browned. Remove from skillet.

Coat pan with cooking spray. Add carrot, bell pepper, and bok choy; sauté 6 minutes or until white part of bok choy is crisp-tender. Increase heat to high; add tofu, peanuts, snow peas, and soy mixture. Bring to a boil; reduce heat, and simmer 1 1/2 minutes or until slightly thick, stirring constantly. Serve over noodles.