Bok Choy With Baked Tofu (2.5 Pts)
14 ounces of firm lite tofu
8 large stalk bok choy
2 tablespoons of soy sauce
1 teaspoon of sugar
1/2 teaspoon of garlic powder
1 teaspoon of vegetable oil
3 shallots thinly sliced
1/4 teaspoon of salt
2 tablespoons of oyster sauce
Wrap tofu in kitchen towel; cover with plastic wrap. Place heavy weight on top; let stand 30 minutes to press out excess moisture.
Cut tofu into 1 × 1 × 1/4-inch pieces. Remove leaves from bok choy stems. Cut leaves into 2-inch pieces; cut stems into 1/4-inch diagonal slices. Mix soy sauce, sugar and garlic powder.
Heat oven to 425ºF. Line cookie sheet with aluminum foil. Place tofu on foil, brushing with soy sauce mixture. Bake 5 minutes. Spray tofu with cooking spray; bake about 2 minutes or until brown. Turn tofu over; bake 5 minutes longer.
Meanwhile, spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add oil; rotate wok to coat sides. Add bok choy and shallots; stir-fry 1minute.Add salt, tofu and oyster sauce; cover and cook 1 minute.4 Servings
Copyright: "© General Mills, Inc. 1998."
Per serving: 106 Calories (kcal); 4g Total Fat; (33% calories from fat);10gProtein; 9g Carbohydrate; 0mg Cholesterol; 830mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat;0Other Carbohydrates
Shared by: S. May, PointsTowardSuccess
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