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Nutritional Info
  • 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

View full nutritional breakdown of Tofu Shanghai Bok on Bean Sprouts stir fry bed calories by ingredient
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Tofu Shanghai Bok on Bean Sprouts stir fry bed

Submitted by: JULIA_RUN2SMILE
Tofu Shanghai Bok on Bean Sprouts stir fry bed

Introduction

With 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!
Number of Servings: 4

Ingredients

    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)

Tips

I like my stir fry as is - my family likes it with noodles (noodles not in claculation)... Your choice - enjoy!


Directions

1. Stir fry in a wok onion, pepper, 1 carrot and celery (with olive oil and water if necessary) for 3 min. Add bean sprout - cook for 3 more minutes. Add soya sauce.

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!)






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