Stir-Fried Bok Choy and Tofu with Sesame Seed Oil
Servings
4people
Servings
4people
Ingredients
  • 8ounces wide udon noodlesJapanese buckwheat noodles
  • 2tablespoons black bean garlic sauce
  • 2tablespoons mirinrice wine
  • 10ounces firm tofu
  • 3teaspoons toasted sesame oildivided
  • 4cloves garlicminced
  • 1small head (or 1/2 large head) bok choy, sliced 1/4-inch thickstems and leaves separated
  • 2cups julienned carrots
  • Saltto taste
  • 1/4cup julienned daikon or red radishfor garnish
  • Pickled gingerfor garnish
Instructions
  1. Cook noodles according to package directions. Meanwhile, in a small bowl combine black bean sauce and mirin; mix well. Press tofu between paper towels to absorb excess moisture. Cut tofu into 3/4-inch slices; cut slices into 1-inch squares. In a medium bowl, combine 2 tablespoons of the black bean mixture with the tofu, toss, and set aside.
  2. Heat a large, deep, nonstick skillet over medium-high heat. Add 1 teaspoon of the sesame seed oil, garlic, and bok choy stems; stir-fry 2 minutes. Add bok choy leaves, carrots, and tofu mixture; stir-fry 2 minutes or until vegetables are crisp-tender. Add salt to taste.
  3. Drain noodles; toss with remaining black bean mixture and remaining 2 teaspoons sesame seed oil. Transfer to serving plates. Spoon tofu mixture over noodles. Garnish with daikon or red radish and pickled ginger.
Recipe Notes
Nutrition Facts
Stir-Fried Bok Choy and Tofu with Sesame Seed Oil
Amount Per Serving
Calories 327
* Percent Daily Values are based on a 2000 calorie diet.

Adapted and reprinted with permission from The RealAge Diet by Michael F. Roizen, MD, and John La Puma, MD (HarperCollins, 2001).

PER SERVING: Calories 327,Fat 9,Perfat 25,Cholesterol 0,Carbo 49,Protein 16,Fiber 5,Sodium 571

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