Tofu And Bok Choy Stir Fry

Tuesday, January 1, 1980
  • 1 1/2 T low sodium soy sauce
  • 1 T dry Sherry
  • 1 t oriental sesame oil
  • 1 t cornstarch
  • 2 t vegetable oil
  • 3 large garlic cloves, minced
  • 1 T minced peeled fresh ginger
  • 1/8 t dried crushed red pepper
  • 3 1/2 c thinly sliced trimmed bok choy
  • 1 5 oz. can sliced water chestnuts, drained
  • 3 green onions, cut into 1 inch pieces
  • 10 1/2 oz. extra firm tofu, drained, cut into 3/4 inch pieces

Combine first 4 ingredients in small bowl; mix well. Heat vegetable oil until very hot in heavy large wok or skillet over high heat. Add garlic, ginger and crushed red pepper. Stir fry until aromatic, about 30 seconds. Add bok choy and stir fry until just wilted, about 2 minutes. Mix in water chestnuts and green onions and stir fry until onions are tender, about 1 minute. Add tofu and lightly stir fry until tofu is just heated through, about 2 minutes. Pour over soy mixture. Stir fry until liquid boils and thickens, about 1 minute.

Serves 2.