Teriyaki Tofu and Baby Bok Choy Stir Fry

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 262.2
  • Total Fat: 7.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 333.7 mg
  • Total Carbs: 40.7 g
  • Dietary Fiber: 0.9 g
  • Protein: 9.9 g

View full nutritional breakdown of Teriyaki Tofu and Baby Bok Choy Stir Fry calories by ingredient
Submitted by:

Introduction

Easy stir fry that is simple to alter to your personal taste or preference. Easy stir fry that is simple to alter to your personal taste or preference.
Number of Servings: 4

Ingredients

    1/2 Block Firm Tofu
    2 Cups Baby Bok Choy
    1 Cup Uncooked Jasmine White Rice
    1 Tbsp Canola Oil
    2 Tbsp Teriyaki Sauce

Directions

Rinse rice in water to remove some of the starch. Follow your rice's directions, but mine is as follows: Add the 1 cup uncooked rice and 1.5 cups water to a pan and bring to a boil. Reduce heat and simmer for about 20 min. or until rice has soaked up all of the water. Fluff with fork.

Trim bok choy so that you end up with some individual leaves and some hearts (bite size). Soak bok choy in plenty of water in sink to allow any dirt to escape. Cut tofu into small blocks or triangles to approximate size of bok choy. Heat large fry pan or wok to high heat, add canola oil and allow oil to heat up. Add bok choy and tofu and cook over medium to high heat until tofu is golden brown and bok choy is cooked through to desired tenderness. Add teriyaki sauce and allow sauce to cook into the food at least 30 sec. while stirring.

Plate rice and stir fry and enjoy!

For variations, try different vegetables, a variety of vegetables, different proteins, or a different sauce. If using meat, precook the meat in your pan then set aside until just before you add the sauce.

Number of Servings: 4

Recipe submitted by SparkPeople user CROV0001.

Rate This Recipe