Bok Choy-Tofu Stir-Fry

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 340
  • Fat: 8g
  • Saturated fat: 1g
  • Protein: 12.4g
  • Carbohydrate: 54.8g
  • Cholesterol: 0mg
  • Iron: 2.7mg
  • Sodium: 782mg
  • Calories from fat: 21%
  • Fiber: 3.4g
  • Calcium: 130mg


  • 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)


  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.
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