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Bok Choy and Tofu Stir-FryA stir-fry with tofu, red peppers and bok choy for a weeknight vegetarian option
Rate this recipe Time:
Hands On: 45 minutes
Total Time: 45 minutes Servings: Makes 4 servings (1 cup stir-fry and 1/2 cup rice each)
| Ingredients |
- 1 cup brown rice, uncooked
- 2 tablespoons Pure Wesson® Vegetable Oil
- 1 pkg (14 oz each) firm tofu, drained, pressed and cut into 1-inch pieces
- 1-1/2 cups thinly sliced red bell pepper
- 1 cup sliced fresh button mushrooms
- 1/2 cup thinly sliced white onion
- 1 tablespoon grated fresh ginger
- 4 cups chopped bok choy
- 1 cup La Choy® Original Stir Fry Sauce-Marinade
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| Directions | - Prepare rice according to package directions. Meanwhile, heat oil in large skillet or wok over medium-high heat. Add tofu; cook 3 to 5 minutes or until lightly browned, stirring 1 or 2 times. Remove from skillet; set aside.
- Add red pepper, mushrooms, onion and ginger; cook 5 minutes or until fragrant and vegetables are crisp-tender.
- Add bok choy, stir fry sauce and tofu; cook 3 minutes more or until bok choy is tender and sauce is hot. Serve over the rice.
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| Cook's Tips | Extra firm tofu may be used in place of firm, if desired. After draining, place tofu on paper towels and weigh down with a heavy object (be careful not to mash). This ensures that the tofu is dry enough to brown when preparing the recipe.
Tofu can be found in the health food or organic 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.
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 Nutrition Facts Amount per Serving Calories 435 % Daily Value* Total fat 19% 12 g Saturated fat 7% 1 g Cholesterol 0% 0 MG Sodium 30% 730 MG Carbohydrate 21% 62 g Dietary fiber 16% 4 g Sugars 2% 17 g Protein 29% 15 g Vitamin A 94% Vitamin C 207% Calcium 22% Iron 17% * Percent Daily Values are based on a 2,000 calorie diet |
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