Bok Choy and Tofu Stir-Fry
30Prep Time Minutes
30Total Time Minutes
6Number of Ingredients
2 tablespoons Pure Wesson® Vegetable Oil
1 pkg (14 oz each) extra firm tofu, drained, patted dry and cut into 1-inch pieces
1-1/2 cups thinly sliced red bell pepper
1 pkg (8 oz each) sliced fresh button mushrooms
1/2 cup thinly sliced white onion
4 cups chopped bok choy
1 cup La Choy® Original Stir Fry Sauce-Marinade
Hot cooked rice, optional
|% Daily Value|
|Vitamin A||4681 iu||94%|
|Vitamin C||126 mg||210%|
|Dietary Fiber||3 g||11%|
|Saturated Fat||1 g||7%|
|Total Fat||12 g||18%|
Heat oil in large skillet or wok over medium-high heat. Add tofu; cook 5 to 7 minutes or until lightly browned, stirring gently. Remove from skillet; set aside.
Add red pepper, mushrooms and onion; cook and stir 5 minutes or until vegetables are crisp-tender.
Add bok choy, stir fry sauce and tofu; cook and stir 3 minutes more or until bok choy is tender and sauce is hot. Serve with rice, if desired.
Tofu can be found in the produce section of the supermarket.
Stir-fry may be served over rice noodles. Or, La Choy® Bean Sprouts or Water Chestnuts may be added, if desired.