Tofu with Bok Choy/Zucchini
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Tofu with Bok Choy/Zucchini calories by ingredient
Introduction
This is a light vegetarian meal served over rice or pasta This is a light vegetarian meal served over rice or pastaNumber of Servings: 4
Ingredients
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3 Summer squash or zucchini, sliced
3 bunches of Bok Choy , chopped
1 small onion,sliced
3 cloves garlic, minced
3 -4 scallions chopped
1/2 pkg of medium firm tofu, cubed
4-8 tbsp of grated ginger root
4 oz of chicken broth
2-8 tbsp of fish sauce (or salt to taste)
pepper
Directions
-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.
Member Ratings For This Recipe
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SKINNYB150
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CD980353