Bok Choy with Baked Tofu (2.5 PTS) Recipe - Cooking Index
Bok Choy with Baked Tofu (2.5 PTS) Recipe - Cooking Index
| 14 oz | 397g | Firm lite tofu |
| 8 | Bok choy | |
| 2 tablespoons | 30ml | Soy sauce |
| 1 teaspoon | 5ml | Sugar |
| 1/2 teaspoon | 2.5ml | Garlic powder |
| 1 teaspoon | 5ml | Vegetable oil |
| 3 | Shallots - thinly sliced | |
| 1/4 teaspoon | 1.3ml | Salt |
| 2 tablespoons | 30ml | Oyster sauce |
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. 1998."
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
Source:
Mr. Paul Newman's, Newman's Own Cookbook
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