2 Serves
25 Mins
Press the extra firm tofu to remove excess moisture, then cut it into bite-sized cubes. Wash the bok choy thoroughly and trim the ends.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
115 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
170 µg / 400 µgCalcium
884 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
125 mg / 420 mgPhosphorus
338 mg / 1,250 mgPotassium
883 mg / 4,700 mgSodium
738 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
5 g / 28 gSugar
4 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Heat the cooking oil in a wok or large skillet over medium-high heat. Add the tofu cubes and sear until golden brown on all sides.
Add the bok choy to the wok and stir-fry until the leaves are wilted and the stems are tender-crisp.
Season the mixture with salt and black pepper to taste, toss well to combine, and serve immediately.
25
g95
g20
g
Yemeni
