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Spiced Bok Choy and Tofu

This dish is a simple 30-minute meal. For an extra-spicy entrée, leave the seeds in the jalapeño; remove seeds for a mild version. Shiitake stems can be saved for flavoring stock but are inedible, so discard them after using.

Ingredients: 

Ingredients: 

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1 Tbs. peanut or vegetable oil
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1 Tbs. dark sesame oil
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9 cups (1 medium bunch) bok choy, rinsed and sliced crosswise
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4 cups sliced shiitake mushroom caps
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1 cup sliced scallion
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2 garlic cloves, minced
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1 jalapeno, minced
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1 Tbs. grated fresh ginger
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3 Tbs. water
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3 Tbs. low-sodium soy sauce
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1 tsp. granular sugar substitute
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1 lb. firm tofu, at room temperature, cubed

Instructions: 

  1. Heat oils in a large skillet or wok over high heat. Add bok choy and mushrooms, and stir-fry for 5 minutes, or until tender-crisp. Add scallion, garlic, jalapeño and ginger, and stir-fry for 1 1/2 minutes.
  2. Meanwhile, mix water, soy sauce and sugar substitute together in a cup. Stir into bok choy mixture, and top with tofu. Cover, and cook just to heat through, for 1 minute.

Nutrition Information: 

Calories: 
360
Protein: 
25 g
Total Fat: 
18 g
Saturated Fat: 
2 g
Carbohydrates: 
35 g
Cholesterol: 
mg
Sodium: 
710 mg
Fiber: 
8 g
Sugar: 
2 g
Yield: 
SERVES 4

Comments on this Recipe

ended up with a soggy mess that only tasted ok. there are better stir fry recipes out there.