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Oyster sauce enhances this tasty tofu recipe.
Recipe by BettyCrocker
Prep Time
10min
Total Time
20min
Servings
4servings
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Remove leaves from bok choy stems. Cut leaves into 2-inch pieces; cut stems into 1/4-inch diagonal slices (do not combine leaves and stems). Cut tofu into 1/4-inch slices. Coat tofu with cornstarch. Cut shallots into thin slices.
Heat wok or 12-inch skillet over high heat. Add 2 tablespoons vegetable oil; rotate wok to coat side. Add 2 pieces tofu; cook 1 minute, turning once. Repeat with remaining tofu, removing tofu as necessary. Return tofu to wok. Add oyster sauce; toss until tofu is evenly coated. Remove tofu from wok.
Heat wok over high heat. Add 2 tablespoons vegetable oil; rotate wok to coat side. Add shallots; stir-fry 30 seconds. Add bok choy stems and salt; stir-fry 1 minute. Add tofu and bok choy leaves; cover and cook 1 minute.
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Serve over hot cooked rice or noodles with crusty rolls and orange wedges. Green tea goes well with this stir-fry.
Try chopping a medium head of Chinese (napa) cabbage to use in place ot the bok choy.
*Percent Daily Values are based on a 2,000 calorie diet.
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