Vegetable Stir-fry with Tofu and Bok Choy

11 25 230
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 2
Vegetable Stir-fry with Tofu and Bok Choy
Health Highlights


3 cup Bok choy
1 cup sliced Carrots
1 clove(s) Garlic
2 tbsp minced Ginger root
8 green onion (stem) Green onion (chopped)
3 cup, shredded Napa cabbage, raw
7 mushroom(s) Shiitake mushrooms, raw
1 cup whole Snow peas, raw
5 tbsp Soy sauce, tamari
8 green onion (stem) Green onion (chopped)
1 cup cubes Tofu, silken, firm


1. Sauté garlic, ginger, green onion in vegetable oil for 2 minutes on med-low heat; be careful not to overcook or burn the garlic.

2. Add the tofu and soy sauce. Sauté for another minute or two at medium heat so the tofu absorbs the flavours.

3. Then add the carrots, Shiitake mushrooms, snow peas, Napa cabbage, and Bok choy.

4. Add more soy sauce and oil if needed. Let the vegetables cook on medium-low heat until vegetables are crisp but cooked through - 6 minutes.

5. Serve on top of brown rice, Asian noodles or mung bean noodles.



provide key vitamins and minerals required for vital health and maintenance of the body!

Nutrition Facts

Per Portion

Calories 230
Calories from fat 42
Calories from saturated fat 6.2
Total Fat 4.7 g
Saturated Fat 0.7 g
Trans Fat 0
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 0.8 g
Cholesterol 0
Sodium 2755 mg
Potassium 1519 mg
Total Carbohydrate 29.8 g
Dietary Fiber 7.8 g
Sugars 12.5 g
Protein 21 g

Dietary servings

Per Portion

Meat Alternative 0.9
Vegetables 10.6

Energy sources