• 4servings
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, H, E
MineralsCalcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package (12 oz) firm tofu , drained

  2. 4 tablespoons soy sauce

  3. 1 tablespoon dark sesame oil

  4. 1 large head bok choy

  5. 2 teaspoons cornstarch

  6. 1 tablespoon peanut oil or vegetable oil

  7. 1 large red or yellow bell pepper , into thin strips

  8. 1 tablespoon minced garlic

  9. 4 small green onions , cut diagnolly into 1/2-inch sliced

  10. 2 teaspoons sesame seeds , toasted

Instructions Jump to Ingredients ↑

  1. Press tofu lightly between paper towels; cut into 3/4 inch squares Place in shallow dish Combine 2 tablespoon soy sauce & 1 tablespoon sesame oil; drizzle over tofu. Let stand while preparing vegetables Cut stems from bok choy leaves; slice stems into 1/2 inch pieces, then cut leaves crosswise into 1/2 inch slices; set aside Blend remaining 2 tablespoons soy sauce into cornstach in small bowl until smooth, set aside Heat wok or large skillet over medium high heat. Add peanut oil; heat until hot. Add bok choy stems, bell pepper and garlic; stir fry 5 minutes. Add green onions and bok choy leaves; stir fry 2 more minutes Add seasoned tofu and stir in soy sauce mixture. Stir fry 30 seconds or until sauce boils and thicken Sprinkle with sesame seed


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