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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 357.6
  • Total Fat: 20.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 591.2 mg
  • Total Carbs: 19.2 g
  • Dietary Fiber: 4.9 g
  • Protein: 33.7 g

View full nutritional breakdown of Stir Fried Bok Choy and Mizuna with Tofu calories by ingredient
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Stir Fried Bok Choy and Mizuna with Tofu

Submitted by: XTMONT

Introduction

From Bon Appetit's 2012 Food Lovers Cleanse. My Whole Foods doesn't carry mizuna, so I substituted arugula. From Bon Appetit's 2012 Food Lovers Cleanse. My Whole Foods doesn't carry mizuna, so I substituted arugula.
Number of Servings: 4

Ingredients

    3 1/2 Tbsp low sodium soy sauce, divided
    4 tsp sesame oil, divided
    3 1/2 tsp unseasoned rice vinegar
    24 oz high protein extra firm tofu.
    2 Tbsp canola oil
    4 scallions, chopped
    1 tbsp ginger, peeled and finely chopped
    2 garlic cloves, minced
    4 baby bok choy, leaves separated
    12 cups loosely packed arugula or mizuna (about 8 oz)

Directions

Whisk 2 Tbsp soy sauce, 2 tsp sesame oil, and 1/2 tsp vinegar in a bowl.

Stack 2 paper towels on work surface. Cut tofu crosswise into 3/4" planks. Cut each plank in half. Arrange tofu on paper towels and let stand for 10 minutes. Pat dry.

Heat canola oil in a large nonstick skillet over medium-high heat. Add tofu and cook until brown, turning once, about 2-3 minutes per side. Transfer to paper towels and drain. Place on a sheet of foil or a plate and brush both sides with soy sauce mixture. Reserve tofu.

Wipe out pan. Add 2 tsp sesame oil to pan and place over medium heat. Add scallions, ginger, and garlic. Stir until fragrant; about 30 seconds. Add remaining 1 1/2 Tbsp soy sauce and 3 tsp vinegar, then bok choy. Toss until bok choy wilts, 1 to 2 minutes. Add arugula in 2 batches, tossing to wilt before adding more; 1-2 minutes per batch. Season with salt and pepper. Return tofu to pan and toss to blend.
Serving Size: Makes 4 servings





TAGS:  Vegetarian Meals |

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