- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 142.6
- Total Fat: 8.9 g
- Cholesterol: 0.0 mg
- Sodium: 522.7 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 3.8 g
- Protein: 7.9 g
Tofu Shanghai Bok on Bean Sprouts stir fry bedSubmitted by: JULIABELANGER
IntroductionWith bean sprout, shanghai bok, carrot and celery... tofu for protein! Fresh ginger, soya sauce and lemon juice for flavor! With bean sprout, shanghai bok, carrot and celery... tofu for protein! Fresh ginger, soya sauce and lemon juice for flavor!
1 Large Bell Pepper (red or green- chopped)
3 Celery Stalks - chopped
1 Medium Onion - chopped
454g Fresh Bean Sprouts
2 Large Carrots (1 chopped - 1 finely grated)
1oog Firm Tofu
100g Shanghai Bok - chopped
2 tbsp Soya Low Soya Sauce
1 tbsp Extra Virgin Olive Oil
1 tsp Fresh Ginger Root
Optional: Spice - Noonya from Epicure (to taste)
I like my stir fry as is - my family likes it with noodles (noodles not in claculation)... Your choice - enjoy!
2. Transfer the juice and the ginger from the wok to a pan. Heat the tofu and the shanghai bok at low heat until soften.
3. Serve the veggies, the tofu and shanghai bok on bed of wonton noodle (not in calculation). Add the remaining of carrot and sprinkle lemon juice over.
Serving Size: 4 bowls (as shown on picture!)