nutritional information

Per 1-cup serving:

  • Calories: 236
  • Protein: 17 g
  • Total Fat: 13 g
  • Saturated Fat: 2 g
  • Carbohydrates: 16 g
  • Cholesterol: 0 mg
  • Sodium: 546 mg
  • Fiber: 6 g
  • Sugar: 4 g
Vegan

Stir-Fried Bok Choy with Tofu and Black Beans

Serves 4

This stir-fry is usually made with super-salty fermented black beans. We’ve substituted plain black beans to give the dish body without the extra sodium.
  • 1 16-oz. pkg. firm tofu, drained
  • 2 Tbs. hulled sesame seeds
  • 4 tsp. toasted sesame oil, divided
  • 1 ½ lb. large bok choy, chopped (9 cups)
  • 2 Tbs. minced fresh ginger
  • 3 cloves garlic, minced (1 Tbs.)
  • ½ cup cooked black beans
  • 2 Tbs. low-sodium tamari
  • 2 tsp. dark brown sugar
  • 1 tsp. chile-garlic sauce

1. Place tofu between 2 cutting boards; tip boards over sink edge to let excess liquid drain off 30 minutes. Cut tofu into bite-size cubes, and roll cubes in sesame seeds in bowl.

2. Heat 2 tsp. sesame oil in nonstick skillet over medium-high heat. Add tofu, and cook 10 minutes, or until golden brown, turning occasionally. Set aside.

3. Heat remaining 2 tsp. oil in wok or large skillet over high heat. Add bok choy; stir-fry 4 minutes. Add ginger, garlic, and black beans; stir-fry 2 minutes more. Stir in tamari, brown sugar, and chile-garlic sauce. Fold in tofu.

January/February 2013 p.82

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comments

This is becoming a favorite in our house. It's on the menu about every other week. I cook the bok choy or other veggies separately. Add I add more garlic, always!

sandy - 2013-06-28 12:51:24