Bok Choy and Tofu Stir-Fry
Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: Intermediate
Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: Intermediate
2 tablespoons vegetable oil
1 pkg (14 oz each) extra firm tofu, drained, patted dry and cut into 1-inch pieces
1-1/2 cups thinly sliced red bell pepper
1 pkg (8 oz each) sliced fresh button mushrooms
1/2 cup thinly sliced white onion
4 cups chopped bok choy
1 cup La Choy® Original Stir Fry Sauce-Marinade
Hot cooked rice, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 294 mg | 28% |
Carbohydrate | 26 g | 9% |
Cholesterol | 0 | |
Total Fat | 11 g | 18% |
Iron | 3 mg | 17% |
Calories | 244 kcal | 12% |
Sodium | 730 mg | 30% |
Protein | 10 g | 20% |
Saturated Fat | 2 g | 9% |
Sugars | 17 g | 2% |
Vitamin C | 125 mg | 209% |
Heat oil in large skillet or wok over medium-high heat. Add tofu; cook 5 to 7 minutes or until lightly browned, stirring gently. Remove from skillet; set aside.
Add red pepper, mushrooms and onion; cook and stir 5 minutes or until vegetables are crisp-tender.
Add bok choy, stir fry sauce and tofu; cook and stir 3 minutes more or until bok choy is tender and sauce is hot. Serve with rice, if desired.
Tofu can be found in the produce section of the supermarket.
Stir-fry may be served over rice noodles. Or, La Choy® Bean Sprouts or Water Chestnuts may be added, if desired.
Bok Choy and Tofu Stir-Fry