Spiced Bok Choy and Tofu

Description

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.

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

Ingredients

• 1 tbsp peanut or vegetable oil
• 1 tbsp dark sesame oil
• 9 cups (1 medium bunch) bok choy, rinsed and sliced crosswise
• 4 cups sliced shiitake mushroom caps
• 1 cup sliced scallions
• 2 garlic cloves, minced
• 1 jalapeño, minced
• 1 tbsp grated fresh ginger
• 3 tbsp water
• 3 tbsp low-sodium soy sauce
• 1 tsp granular sugar substitute
• 1 lb firm tofu, at room temperature, cubed

Directions

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