Recipe - Stir-Fried Tofu And Bok Choy

1 pound Firm or extrafirm tofu;
drained
1 tablespoon Vegetable oil
1 bn Bok choy with leaves
Sliced crosswise and rinsed
3 Thinly cut or sliced up scallions; up
to 4
(or other green spring onion
such as
Ramps or Egyptian onion)
3 Cloves garlic; minced
3 tablespoon Bottled stirfry sauce; or
to taste
Crushed red pepper flakes;
(optional)
Coarsely chopped peanuts;
(optional)

4 SERVINGS DAIRYFREE

Meal plan: Cook an 8oz. package of Asian noodles (udon, soba or Chinese
wheat noodles), then season with soy sauce and a small amount of dark
sesame oil. In addition, serve cut or sliced up red and green bell peppers, crisp
cucumbers and carrot sticks.

Cut tofu into 1/2inchthick slices. Blot well between several layers of
paper towels, then cut into 1inch dice.

In wok or wide skillet, heat oil over mediumhigh heat. Add tofu and
stirfry until golden on both sides, about 5 minutes.

Add bok choy, scallions, garlic, stirfry sauce and 2 tablespoons water.
Stirfry until bok choy is wilted, 3 to 4 minutes. Stir in crushed red
pepper flakes and peanuts if using, and serve right away.

PER SERVING: 199 CAL.; 18G PROT.; 13G TOTAL FAT (2G SAT. FAT); 6G CARB.; 0
CHOL.; 44MG SOD., 1G FIBER

Converted by MC_Buster.

By Kathleen schuller@ix.netcom.com on Feb 26, 1999.

Recipe by: Vegetarian Times, March 1999, page 60

Converted by MM_Buster v2.0l.