STIR-FRIED BOK CHOY WITH TOFU
Oyster sauce enhances this tasty tofu recipe.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
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, Carbohydrate 11 g, Cholesterol 3 mg, Fat 3, Fiber 3 g, Protein 20 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 690 mg
STIR-FRIED BOK CHOY AND MIZUNA WITH TOFU
Provided by Melissa Clark
Categories Stir-Fry Vegetarian Quick & Easy Low Cal High Fiber Dinner Tofu Healthy Low Cholesterol Bok Choy Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Whisk 2 tablespoons soy sauce, 2 teaspoons sesame oil, and 1/2 teaspoon vinegar in bowl.
- Stack 2 paper towels on work surface. Cut tofu crosswise into 3/4-inch-thick slices; cut each slice crosswise in half. Arrange tofu on paper towels and let stand 10 minutes. Pat top of tofu dry.
- Heat peanut oil in large nonstick skillet over medium-high heat. Add tofu and cook, without moving, until golden brown on bottom, 2 to 3 minutes per side. Transfer tofu to paper towel to drain, then place tofu on sheet of foil and brush both sides with soy sauce mixture.
- Wipe out any peanut oil from skillet. Add 2 teaspoons sesame oil and place skillet over medium heat. Add green onions, ginger, and garlic. Stir until fragrant, about 30 seconds. Add remaining 1 1/2 tablespoons soy sauce and 3 teaspoons vinegar, then bok choy. Toss until bok choy wilts, 1 to 2 minutes. Add mizuna in 2 batches, tossing to wilt before adding more, 1 to 2 minutes per batch. Season greens with salt and pepper. Add tofu to skillet. Toss gently to blend. Transfer to platter.
TOFU STIR-FRY WITH BOK CHOY
I created this recipe in my attempt to give tofu another chance. I basically took what I had on hand and added my favorite stir-fry veggies and seasonings...and VOILA!!! Tofu comes to life in this colorful stir-fry. Great served with sticky rice.
Provided by Manda
Categories Soy/Tofu
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Sprinkle tofu with 2 tablespoons of soy sauce and a shake of garlic powder and black pepper if desired.
- In large skillet or wok, over medium heat, add 1 teaspoons sesame oil and 1/4 cup broth.
- Add half of scallions, half of garlic and cubed tofu.
- Cook, stirring occasionally, until tofu is heated through and begins to color.
- Remove tofu and broth to bowl and keep warm.
- In skillet, add remaining soy sauce, broth, scallions, garlic, ginger, oyster sauce, Mirin, and black pepper and mix until combined.
- Add all remaining ingredients except for cornstarch and water.
- Stir fry until veggies are crisp tender, about 3-5 minute.
- Mix cornstarch with water in small bowl and add to skillet.
- Add tofu back to skillet and heat through until boiling and sauce is thickened, about 3 minute.
Nutrition Facts : Calories 297.9, Fat 8.1, SaturatedFat 1.5, Sodium 1577.4, Carbohydrate 44.2, Fiber 8.8, Sugar 10.6, Protein 21.1
TOFU AND BOK CHOY STIR-FRY
Categories Herb Soy Vegetable Stir-Fry Low Fat Vegetarian Low Cal Tofu Bok Choy Bon Appétit
Yield Serves 2
Number Of Ingredients 12
Steps:
- Combine first 4 ingredients in small bowl; mix well. Heat vegetable oil until very hot in heavy large wok or skillet over high heat. Add garlic, ginger and crushed red pepper. Stir-fry until aromatic, about 30 seconds. Add bok choy and stir-fry until just wilted, about 2 minutes. Mix in water chestnuts and green onions and stir-fry until onions are tender, about 1 minute. Add tofu and lightly stir-fry until tofu is just heated through, about 2 minutes. Pour over soy mixture. Stir-fry until liquid boils and thickens, about 1 minute.
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- Whisk together all the sauce ingredients. Set aside. (***See notes if you like the stir-fry saucier)
- Preheat oven to 400ºF. Drain, pat dry, and cube the tofu. Mix 1 tablespoon soy sauce and 1 teaspoon sesame oil in a large bowl, or ziplock bag. Add the cubed tofu and toss to coat. Let sit for about 3 to 5 minutes to marinate.
- Spread the tofu out evenly onto a parchment-lined baking sheet and sprinkle the cornstarch over top, tossing it with your hands to coat evenly. Use a little more if the tofu still seems wet. Bake until edges are crispy and golden brown, flipping once, for about 20-25 minutes.
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- Drain the tofu and cut into bite-sized cubes. Place the tofu in a colander and pour the boiling water over the top. Pat dry with paper towels, then transfer the tofu to a plastic zipper-close bag. Add the soy sauce, rice vinegar, and sesame oil to the bag. Seal the bag and give it a good shake. Re-open the bag and add one tablespoon of the corn starch. Re-seal and shake to coat. Repeat with remaining cornstarch, one tablespoon at a time, until the tofu is well-coated.
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- Wrap the tofu in paper towels and drain in a strainer set over a bowl for 30 minutes. In a skillet, toast the sesame seeds over moderate heat until fragrant, 1 minute. Let cool, then grind to a coarse powder.
- In a large skillet, heat the sesame oil. Add the drained tofu, breaking it up into chunks with a spoon, and stir-fry over moderately high heat until lightly browned, about 3 minutes. Transfer the tofu to a plate.
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