Stir Fried Bok Choy and Mizuna with Tofu
- Number of Servings: 4
Ingredients
3 1/2 Tbsp low sodium soy sauce, divided4 tsp sesame oil, divided3 1/2 tsp unseasoned rice vinegar24 oz high protein extra firm tofu.2 Tbsp canola oil4 scallions, chopped1 tbsp ginger, peeled and finely chopped2 garlic cloves, minced4 baby bok choy, leaves separated12 cups loosely packed arugula or mizuna (about 8 oz)
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
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
Nutritional Info 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
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