Bok Choy with Pan-Fried Tofu and Peanuts

Health Highlights

Ingredients

1/2 head(s)	Bok choy (cut into thin strips)
2 medium	Carrots (sliced)
3 stalk(s)	Green onion (diced)
200 gm	Tofu, silken, firm (smoked variety, if available)
2 tbsp	Peanut oil (for dressing)
2 tbsp	Lime juice (fresh) (for dressing)
2 tbsp	Soy sauce (half, discard seeds, and dice; to taste, for dressing)
1 1/4 tsp	Ginger, ground (cut into thin strips)
1 1/4 tsp	Lemon peel (zest) (grated, for dressing)
1/2 tsp packed	Brown sugar (smoked variety, if available)
2 pepper(s)	Red chili pepper (also chile or chilli) (diced)
1 tbsp	Peanut oil
1 tbsp	Cilantro (coriander) (finely chopped fresh leaves, for garnish)

Distribute bok choy, carrots, and green onions among serving plates.
Cut tofu into small cubes.
To make the dressing, whisk the peanut oil, lime juice, soy sauce, ground ginger, lemon peel, and sugar in a bowl until combined. Stir in chilies.
Heat remaining peanut oil in a non-stick 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 to the salad and drizzle with dressing.
Sprinkle with cilantro and Serve.

Nutritional Highlights:

Tofu is an important source of plant-based protein and is an excellent source of iron and calcium.

Calories 543

Calories from fat 354

Calories from saturated fat 50

Total Fat 39 g

Saturated Fat 5.6 g

Trans Fat 0.0 g

Polyunsaturated Fat 5.9 g

Monounsaturated Fat 12.3 g

Cholesterol 0.4 mg

Sodium 1656 mg

Potassium 1230 mg

Total Carbohydrate 36 g

Dietary Fiber 6.5 g

Sugars 12.0 g

Protein 14.2 g