Bok Choy-Tofu Stir-Fry Recipe

Name: Bok Choy-Tofu Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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; saute 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.

916

kcal

Calories

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (14-ounce) package firm tofu, 1 cup hot water, 1/4 cup low-sodium soy sauce, 1 1/2 tablespoons cornstarch, and more.

Yes, Bok Choy-Tofu Stir-Fry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bok Choy-Tofu Stir-Fry

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