Vegetable Stir-fry with Tofu and Bok Choy

Vegetable Stir-fry with Tofu and Bok Choy

Health Rating
Prep Cook Ready in Servings
10 min 15 min 25 min 2
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Ingredients


3 cup Bok choy
1 cup sliced Carrots
1 clove(s) Garlic
2 tbsp minced Ginger root
8 green onion (stem) Green onion, scallion, ramp (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, scallion, ramp (chopped)
1 cup cubes Tofu, silken, firm

Instructions


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

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

Then add the carrots, Shiitaki mushrooms, snow peas, napa cabbage, and Bok choy.

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.

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

Nutrition Facts

Per Portion

Calories 244
Calories from fat 42
Calories from saturated fat 6.2
Total Fat 4.7 g
Saturated Fat 0.7 g
Trans Fat 0 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 0.8 g
Cholesterol 0 mg
Sodium 2745 mg
Potassium 1556 mg
Total Carbohydrate 29.6 g
Dietary Fiber 7.4 g
Sugars 12.5 g
Protein 21.1 g

Dietary servings

Per Portion


Meat Alternative 0.9
Vegetables 10.7

Energy sources


Pygal48%467.634742737190.50396114217%342.900789063274.52176461734%302.483534014153.87506837748%17%34%CarbohydratesFatProtein
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