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Fried Tofu w/ Garlic-Sesame Bok Choy - 4

Source of Recipe

4 servings


List of Ingredients

1 cup water
1/4 cup low-sodium soy sauce
1 tablespoon sesame seeds
1 tablespoon brown sugar
1 tablespoon rice vinegar
1 teaspoon crushed red pepper
2 teaspoons minced peeled gingerroot
2 teaspoons dark sesame oil
3 garlic cloves
2 (10.5 ounce) packages reduced-fat firm tofu, drained
Vegetable cooking spray
1 teaspoon vegetable oil
1 teaspoon dark sesame oil
12 cups thinly sliced bok choy
1 teaspoon minced peeled gingerroot
2 garlic cloves, minced
2 1/2 cups diagonally sliced green onions
1 tablespoon low-sodium soy sauce




Recipe

Combine first 9 ingredients in a blender, and process until smooth. Pour puréed sesame seed mixture into a large bowl; set aside. Cut each tofu cake crosswise into 4 slices. Place tofu slices in sesame seed mixture, and marinate in refrigerator at least 2 hours.
Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Remove tofu slices from marinade; discard marinade. Add tofu slices to skillet, and cook 2 minutes on each side or until browned. Remove from skillet; set aside, and keep warm.

Heat 1 teaspoon vegetable oil and 1 teaspoon sesame oil in skillet over medium-high heat. Add bok choy, 1 teaspoon gingerroot, and minced garlic; sauté 2 minutes. Add green onions and 1 tablespoon soy sauce; sauté 2 minutes.

Spoon bok choy mixture onto individual plates, and top with tofu slices.

Yield: 4 servings (serving size: 2 cups bok choy mixture and 2 tofu slices)

NUTRITION PER SERVING
CALORIES 187(40% from fat); FAT 8.2g (sat 1.2g,mono 2.5g,poly 3.7g); PROTEIN 13.9g; CHOLESTEROL 0.0mg; CALCIUM 278mg; SODIUM 761mg; FIBER 3.9g; IRON 2.9mg; CARBOHYDRATE 15g

Steven Petusevsky
Cooking Light, MARCH 1996