Stir Fried Bok Choy and Mizuna with Tofu
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Stir Fried Bok Choy and Mizuna with Tofu calories by ingredient
Introduction
From Bon Appetit's 2012 Food Lovers Cleanse. My Whole Foods doesn't carry mizuna, so I substituted arugula. From Bon Appetit's 2012 Food Lovers Cleanse. My Whole Foods doesn't carry mizuna, so I substituted arugula.Number of Servings: 4
Ingredients
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3 1/2 Tbsp low sodium soy sauce, divided
4 tsp sesame oil, divided
3 1/2 tsp unseasoned rice vinegar
24 oz high protein extra firm tofu.
2 Tbsp canola oil
4 scallions, chopped
1 tbsp ginger, peeled and finely chopped
2 garlic cloves, minced
4 baby bok choy, leaves separated
12 cups loosely packed arugula or mizuna (about 8 oz)
Directions
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