Tofu with Bok Choy and Sprouts

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Can I possible eat anything healthier than this? I don't think so. It's not possible.

The surprising thing was this dinner really filled me up. And there were plenty of leftovers for lunch the next day.

Cooking for just myself, I decided on a quick, meat-less meal, and I liked it so much I might do this regularly. By regularly I mean twice a month. That's kind of regular, right?

Tofu with Bok Choy and Sprouts
Serves two
1 package of firm tofu (19 oz), cut into good size rectangles
1lb or so of baby bok choy
1 1/2 cups of bean spouts
2 garlic cloves, sliced
tamari soy sauce
oyster sauce
hoisin sauce
grape seed oil

1) Heat two pans, coat with oil. In one, pan fry the tofu on all side.
2) In the second pan, add garlic and bok choy. Saute for a couple of minutes on medium heat. Then add the three sauces to taste, cover and steam on a lower heat for 5 minutes. Add sprouts, and cook uncovered for a couple of more minutes.
3) Taste, and add more of any (or all) of the above sauces to taste. Or not.
4) Plate tofu and top with vegetables and sauce.

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