Serves: 4
Total Calories: 95

1 (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.

Nutritional Facts:

Serves: 4
Total Calories: 95
Calories from Fat: 13

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