Ingredients Jump to Instructions ↓

  1. 14 oz 397g Firm lite tofu

  2. 8 Bok choy

  3. 2 tablespoons 30ml Soy sauce

  4. 1 teaspoon 5ml Sugar

  5. 1/2 teaspoon 2 1/2ml Garlic powder

  6. 1 teaspoon 5ml Vegetable oil

  7. 3 Shallots - thinly sliced

  8. 1/4 teaspoon 1 1/3ml Salt

  9. 2 tablespoons 30ml Oyster sauce

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Wrap tofu in kitchen towel; cover with plastic wrap. Place heavy weight on top; let stand 30 minutes to press out excess moisture. Cut tofu into 1 × 1 × 1/4-inch pieces. Remove leaves from bok choy stems. Cut leaves into 2-inch pieces; cut stems into 1/4-inch diagonal slices. Mix soy sauce, sugar and garlic powder. Heat oven to 425º. Line cookie sheet with aluminum foil. Place tofu on foil, brushing with soy sauce mixture. Bake 5 minutes. Spray tofu with cooking spray; bake about 2 minutes or until brown. Turn tofu over; bake 5 minutes longer. Meanwhile, spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add oil; rotate wok to coat sides. Add bok choy and shallots; stir-fry 1 minute. Add salt, tofu and oyster sauce; cover and cook 1 minute. Copyright: "© General Mills, Inc.

  2. 98." Per serving: 106 Calories (kcal); 4g Total Fat; (33% calories from fat); 10g Protein; 9g Carbohydrate; 0mg Cholesterol; 830mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; Other Carbohydrates Shared by: S. May, PointsTowardSuccess


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