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Spicy Tofu with Bok Choy
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This savory stir-fry is a simple 30-minute meal. For an even faster prep, slice the bok choy, mushrooms and green onion ahead of time.
1 tablespoon peanut or vegetable oil
1 tablespoon dark sesame oil
9 cups (1 medium bunch) box choy, sliced crosswise, rinsed well and drained
4 cups sliced shiitake mushroom caps
1 cup sliced green onion
2 cloves garlic, minced
1 jalapeño chile, minced
1 tablespoon grated fresh ginger
3 tablespoons water
2 tablespoons soy sauce
1 tablespoon fish sauce
1 teaspoon granular sugar substitute
1 pound firm tofu, room temperature, cut into large dice
Heat peanut or vegetable oil and sesame oil in a wok or large deep skillet over high heat. Add bok choy and mushrooms; stir-fry until tender and crisp, about 5 minutes. Add the green onion, garlic, jalapeño and ginger; stir-fry 1-1/2 minutes.
Meanwhile, mix water, soy sauce, fish sauce and sugar substitute together in a cup. Stir into bok choy mixture; top with tofu. Cover, and cook until just heated through, 1 minute.
For an extra-spicy entrée, leave the seeds in the chile; remove seeds for a milder version (wear gloves to prevent irritation). Shiitake stems can be saved for flavoring stock but are inedible; discard after using.
Servings: 4
Carbohydrates: 16 grams
Net Carbs: 10 grams
Fiber: 6 grams
Fat: 17 grams
Calories: 294
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