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Bok Choy-Tofu Stir-Fry

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

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)

Nutrition 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

How to Make It

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

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

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

  4. 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.

  5. 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