In this healthy Chinese tofu stir-fry recipe, the bok choy is cooked first, then removed from the pan so its juices don't dilute the sauce. Pressing tofu helps extract liquid so it cooks up with a bit of a bite. Look for plum sauce--a sweet-and-sour condiment--near other Chinese sauces in most supermarkets. Serve with steamed brown rice.
Shao Hsing (or Shaoxing) is a seasoned rice wine available in most Asian specialty markets and the Asian sections of some larger supermarkets
For the best flavor, toast nuts and seeds before using in a recipe. To toast small nuts, chopped nuts & seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Serving Size: 1/2 cup tofu & 1 1/4 cups bok choy
207 calories; protein 11.8g; carbohydrates 18.2g; dietary fiber 3.1g; sugars 4.9g; fat 10.9g; saturated fat 1.4g; vitamin a iu 7377.7IU; vitamin c 46.7mg; folate 96.5mcg; calcium 377.9mg; iron 4.1mg; magnesium 67mg; potassium 907.5mg; sodium 556.2mg; thiamin 0.1mg; added sugar 9g.
1 other carbohydrate, 1 vegetable, 1 lean meat, 1 fat