Tofu Shanghai Bok on Bean Sprouts stir fry bed
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Large Bell Pepper (red or green- chopped) 3 Celery Stalks - chopped1 Medium Onion - chopped454g Fresh Bean Sprouts2 Large Carrots (1 chopped - 1 finely grated)1oog Firm Tofu100g Shanghai Bok - chopped2 tbsp Soya Low Soya Sauce1 tbsp Extra Virgin Olive Oil1 tsp Fresh Ginger RootOptional: Spice - Noonya from Epicure (to taste)
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!)
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!)
Nutritional Info 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
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