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Cook'n with Betty Crocker 
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Bok Choy with Baked Tofu |
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Serves: 4 Print this Recipe1 (14-ounce) container firm lite tofu 8 stalks large bok choy 2 tablespoons soy sauce 1 teaspoon sugar 1/2 teaspoon garlic powder 1 teaspoon vegetable oil 3 shallots, thinly sliced 1/4 teaspoon salt 2 tablespoons oysters 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 1x1x1/4-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 425°. 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 1 minute. Add salt, tofu and oyster sauce; cover and cook 1 minute. 1 Serving: Calories 100 (Calories from Fat 35); Fat 4g (Saturated 0g); Cholesterol 0mg; Sodium 1,140mg; Carbohydrate 8g (Dietary Fiber 4g); Protein 12g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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