Tofu with Steamed Bok Choy
Nutrition per serving
| Calories | 199 kcal |
| Protein | 15.9 g |
| Carbs | 18.1 g |
| Fats | 9.7 g |
| Saturated Fat | 1.5 g |
| Monounsaturated Fat | 4.5 g |
| Polyunsaturated Fat | 2.6 g |
| Sugars | 8 g |
| Fiber | 5.4 g |
| Sodium | 698 mg |
Ingredients
| Olive Oil | |
| Chili Peppers | |
| Garlic | |
| Bok Choi/Pak Choi/Chinese Cabbage raw | |
| Ginger | |
| Tofu, Firm Plain | |
| Oyster Sauce | |
| Vegetable Stock (Unsalted) |
Preparation
Finely chop garlic and ginger.
Cooking
1. To make the marinade, in a small bowl, combine the ginger, garlic, olive oil and chili.
2. Add the tofu and coat well. Cover and set aside for 10 minutes.
3. Heat a skillet over medium-high heat, add the tofu/marinade and stir-fry for 2-3 minutes until golden and seared.
4. Add the oyster sauce and stir well. Remove from heat.
5. Meanwhile, in another skillet, heat 2 tbsp of vegetable stock over medium-high heat. Add bok choy and cook until wilted and tender.
6. Serve the tofu with the bok choy on the side.