LibreRecipes

Tofu and Bok Choy Stir-Fry

Rating

1 1/2 tablespoons low-sodium soy sauce

1 tablespoon dry Sherry

1 teaspoon oriental sesame oil

1 teaspoon cornstarch

2 teaspoons vegetable oil

3 large garlic cloves, minced

1 tablespoon minced peeled fresh ginger

1/8 teaspoon dried crushed red pepper

3 1/2 cups thinly sliced trimmed bok choy

1 5-ounce can sliced water chestnuts, drained

3 green onions, cut into 1-inch pieces

10 1/2 ounces extra-firm tofu, drained, cut into 3/4-inch pieces

Combine first 4 ingredients in small bowl; mix well. Heat vegetable oil until very hot in heavy large wok or skillet over high heat. Add garlic, ginger and crushed red pepper. Stir-fry until aromatic, about 30 seconds. Add bok choy and stir-fry until just wilted, about 2 minutes. Mix in water chestnuts and green onions and stir-fry until onions are tender, about 1 minute. Add tofu and lightly stir-fry until tofu is just heated through, about 2 minutes. Pour over soy mixture. Stir-fry until liquid boils and thickens, about 1 minute.