Spiced Bok Choy and Tofu

From Recidemia
Jump to: navigation, search


This dish is a simple 30-minute meal. For an extra-spicy entree, leave the seeds in the jalapeno; remove seeds for a mild version. Shiitake stems can be saved for flavoring stock but are inedible, so discard them after using.

  • [1]
  • Source: Vegetarian Times, Issue: March 1, 2004 p.51
  • Serves: 4



  1. Heat oils in a large skillet or wok over high heat.
  2. Add bok choy and mushrooms, and stir-fry for 5 minutes, or until tender-crisp.
  3. Add scallion, garlic, jalapeño and ginger, and stir-fry for 1½ minutes.
  4. Meanwhile, mix water, soy sauce and sugar substitute together in a cup.
  5. Stir into bok choy mixture, and top with tofu.
  6. Cover, and cook just to heat through, for 1 minute.

Nutritional information

Per serving:

  • 360 Calories | 25g Protein | 18g Total fat | 35g Carbs | 8g Fiber | 2g Sugars