Bok Choy-Tofu Stir-Fry



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


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)


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.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2002
My Notes

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

Add Note