BOK CHOY WITH TOFU RECIPES

Name: Stir-Fried Bok Choy with Tofu
Prep time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 8 large bok choy stalks; 1 package (14 ounces) firm tofu; 2 tablespoons cornstarch; 3 shallots; 2 tablespoons vegetable oil; 2 tablespoons oyster sauce; 2 tablespoons vegetable oil; 1/2 teaspoon salt

STIR-FRIED BOK CHOY WITH TOFU RECIPE - BETTYCROCKER.COM

Stir-Fried Bok Choy with Tofu Recipe - BettyCrocker.com image

Oyster sauce enhances this tasty tofu recipe.

Provided by Betty Crocker Kitchens

Total Time 20 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 8

Ingredients

8 large bok choy stalks
1 package (14 ounces) firm tofu
2 tablespoons cornstarch
3 shallots
2 tablespoons vegetable oil
2 tablespoons oyster sauce
2 tablespoons vegetable oil
1/2 teaspoon salt

Steps:

Remove leaves from bok choy stems. Cut leaves into 2-inch pieces; cut stems into 1/4-inch diagonal slices (do not combine leaves and stems). Cut tofu into 1/4-inch slices. Coat tofu with cornstarch. Cut shallots into thin slices.
Heat wok or 12-inch skillet over high heat. Add 2 tablespoons vegetable oil; rotate wok to coat side. Add 2 pieces tofu; cook 1 minute, turning once. Repeat with remaining tofu, removing tofu as necessary. Return tofu to wok. Add oyster sauce; toss until tofu is evenly coated. Remove tofu from wok.
Heat wok over high heat. Add 2 tablespoons vegetable oil; rotate wok to coat side. Add shallots; stir-fry 30 seconds. Add bok choy stems and salt; stir-fry 1 minute. Add tofu and bok choy leaves; cover and cook 1 minute.

Nutrition Facts : Calories 335 , CarbohydrateContent 11 g, CholesterolContent 3 mg, FatContent 3 , FiberContent 3 g, ProteinContent 20 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 690 mg

GLAZED TOFU WITH BOK CHOY RECIPE | REAL SIMPLE

Glazed Tofu With Bok Choy Recipe | Real Simple image

Provided by Jane Kirby and Leslie Pendleton

Total Time 40 minutes

Yield Serves 4

Number Of Ingredients 11

Ingredients

2 tablespoons canola oil
2 heads bok choy, cleaned and cut into 1-inch pieces (about 6 cups)
3 garlic cloves (1 thinly sliced, 2 minced)
1 14-ounce can vegetable broth
1 1-inch piece fresh ginger, peeled and grated
2 teaspoons fish sauce or tamari
¼ cup soy sauce
4 teaspoons dark brown sugar
2 teaspoons toasted sesame oil
1 14-ounce package firm tofu, cut into 1/2-inch-thick slices and drained on paper towels
2 tablespoons cornstarch

Steps:

Heat half the canola oil in a large skillet over medium-high heat. Add the bok choy and sliced garlic. Cook, stirring, until wilted, about 4 minutes.
Add 1 ½ cups broth and simmer until reduced by half. Meanwhile, combine the minced garlic, ginger, fish and soy sauces, brown sugar, and sesame oil.
Heat the remaining canola oil in another skillet over high heat. Add the tofu and brown, about 3 minutes per side.
Add the soy mixture and coat the tofu with it. Simmer, uncovered, until the sauce is syrupy, about 4 minutes.
Stir the cornstarch into the reserved broth and add to the bok choy. Stir gently until thickened, about 2 minutes.
Divide the bok choy among 4 plates. Layer the glazed tofu on top.

Nutrition Facts : Calories 329 calories, CarbohydrateContent 23 g, FatContent 19 g, FiberContent 7 g, ProteinContent 25 mg, SaturatedFatContent 2 g, SodiumContent 2841 mg

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