Tofu with Bok Choy/Zucchini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 Summer squash or zucchini, sliced3 bunches of Bok Choy , chopped1 small onion,sliced3 cloves garlic, minced3 -4 scallions chopped1/2 pkg of medium firm tofu, cubed4-8 tbsp of grated ginger root4 oz of chicken broth2-8 tbsp of fish sauce (or salt to taste)pepper
-Heat wok with sesame oil
-Saute garlic and onions till translucent
-add zucchini to wok and stir
-when zuchinni starting to soften add bok choy, grated ginger (to taste) and chopped scallions, stir
-as bok choy wilts add chicken broth and cubed tofu
-allow to simmer/steam on a low heat
-salt ****and pepper to taste
-When vegetables reach the desired firmness serve over a bed of rice or pasta.
****use fish sauce as a substitute for salt
****Mushrooms can be added to recipe prior to starting to cook the zuchinni
Number of Servings: 4
Recipe submitted by SparkPeople user ZICHI13.
-Saute garlic and onions till translucent
-add zucchini to wok and stir
-when zuchinni starting to soften add bok choy, grated ginger (to taste) and chopped scallions, stir
-as bok choy wilts add chicken broth and cubed tofu
-allow to simmer/steam on a low heat
-salt ****and pepper to taste
-When vegetables reach the desired firmness serve over a bed of rice or pasta.
****use fish sauce as a substitute for salt
****Mushrooms can be added to recipe prior to starting to cook the zuchinni
Number of Servings: 4
Recipe submitted by SparkPeople user ZICHI13.
Nutritional Info Amount Per Serving
- Calories: 177.6
- Total Fat: 11.3 g
- Cholesterol: 0.3 mg
- Sodium: 2,296.6 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 1.8 g
- Protein: 12.0 g
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