hoisin tofu and bok choy
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 209.9
- Total Fat: 12.7 g
- Cholesterol: 0.2 mg
- Sodium: 451.3 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 1.3 g
- Protein: 17.4 g
View full nutritional breakdown of hoisin tofu and bok choy calories by ingredient
Number of Servings: 3
Ingredients
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Ingredients:
Sherry, dry, .5 fl. oz (remove)
*Hoisin Sauce, 1 tbsp (remove)
Garlic, 3 clove (remove)
Peppers, sweet, red, raw, sliced, .5 cup (remove)
*Soy Sauce, 1 tbsp (remove)
*Bok Choy, raw-shreaded, 1 cup (remove)
Sesame Oil, 2 1tsp (remove)
Tofu, extra firm, 1 block (remove)
Thai Chili Sauce, .5 tbsp (remove
Directions
Wrap tofu block in several layers of heavy-duty paper towels. Press with a heavy object for about 30 minutes to remove excess water. Remove paper towels, pat tofu dry and cut into 1-inch cubes.
Combine hoisin sauce and next three ingredients in a small bowl; add tofu, tossing gently to coat.
Heat oil in a large nonstick skillet over medium-high heat. Add bok choy, garlic and bell pepper; cook 3 to 4 minutes or until vegetables are crisp-tender. Reduce heat to low; add tofu mixture. Cook 2 minutes or until tofu is thoroughly heated and vegetables are glazed. Yield: 2 servings (serving size: 11⁄2 cups).
Number of Servings: 3
Recipe submitted by SparkPeople user SHERRISS.
Combine hoisin sauce and next three ingredients in a small bowl; add tofu, tossing gently to coat.
Heat oil in a large nonstick skillet over medium-high heat. Add bok choy, garlic and bell pepper; cook 3 to 4 minutes or until vegetables are crisp-tender. Reduce heat to low; add tofu mixture. Cook 2 minutes or until tofu is thoroughly heated and vegetables are glazed. Yield: 2 servings (serving size: 11⁄2 cups).
Number of Servings: 3
Recipe submitted by SparkPeople user SHERRISS.