Bok Choy with Pan-Fried Tofu and Peanuts

Bok Choy with Pan-Fried Tofu and Peanuts

Health Rating
Prep Cook Ready in Servings
10 min 5 min 15 min 2


1/2 head(s) Bok choy
1/2 tsp packed Brown sugar
2 medium Carrots (sliced)
1 tbsp Cilantro (coriander) (finely chopped fresh leaves, for garnish)
1 1/4 tsp Ginger, ground
1 1/4 tsp Lemon peel (zest) (grated)
2 tbsp Lime juice (fresh)
2 tbsp Peanut oil
3 tbsp Peanuts (roasted)
2 pepper(s) Red chili pepper (also chile or chilli) (to taste)
1/2 tsp Salt (to taste)
2 tbsp Soy sauce
3 stalk(s) Green onion, scallion, ramp
200 gm Tofu, silken, firm ((smoked variety, if available))


Cut bok choy into thin strips. Score five narrow grooves lengthwise along each carrot. Slice carrots into thin rounds to create flower–shaped disks. Finely dice white parts of spring onions. Cut green parts into thin rings. Distribute bok choy, carrots and spring onions among serving plates.

Cut tofu into small cubes. Halve chilies lengthwise and discard seeds. Dice chilies finely.

To make dressing: Whisk 2 tablespoons of the peanut oil, all the lime juice, soy sauce, ground ginger, lemon peel, sugar and a little salt in a bowl until combined. Stir in chilies. Drizzle dressing salad.

Heat remaining 1 tablespoon oil in a nonstick frying pan over medium heat. Add tofu and fry until golden brown on all sides. Add peanuts and cook briefly, stirring. Add tofu and peanuts at once to salad. Sprinkle with coriander and serve.

Nutrition Facts

Per Portion

Calories 387
Calories from fat 216
Calories from saturated fat 34
Total Fat 24 g
Saturated Fat 3.8 g
Trans Fat 0
Polyunsaturated Fat 8.4 g
Monounsaturated Fat 10.3 g
Cholesterol 0
Sodium 2062 mg
Potassium 1351 mg
Total Carbohydrate 25.8 g
Dietary Fiber 6.5 g
Sugars 11.7 g
Protein 16.9 g

Dietary servings

Per Portion

Fruit 0.1
Meat Alternative 1.0
Vegetables 7.6

Energy sources

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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada