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Recipe by Oxmoor House January 2004

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Credit: Oxmoor House

Recipe Summary test

prep:
13 mins
cook:
5 mins
stand:
30 mins
total:
48 mins
Yield:
2 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Wrap tofu block in several layers of heavy-duty paper towels. Press with a heavy object for about 30 minutes to remove excess water. Remove paper towels, pat tofu dry, and cut into 1-inch cubes.

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  • Combine hoisin sauce and next 3 ingredients in a small bowl; add tofu, tossing gently to coat.

  • Heat oil in a large nonstick skillet over medium-high heat. Add bok choy, garlic, and bell pepper; cook 3 to 4 minutes or until vegetables are crisp-tender. Reduce heat to low; add tofu mixture. Cook 2 minutes, or until tofu is thoroughly heated and vegetables are glazed.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

209 calories; fat 9.8g; saturated fat 1.4g; protein 14.8g; carbohydrates 15.7g; iron 3mg; sodium 757mg; calories from fat 42%; fiber 2.5g; calcium 151mg.
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