Tofu Stir Fry

By BlueSchmoo

everydayfood.com

Nutritional Value:

Calories 286
Carbs 21g
Total fat 15g
Protein 23g

Ingredients

• 4 (1)
• 1 pound firm tofu (1/4 Lb)
• 2 tablespoons reduced-sodium soy sauce, plus more for serving (1 1/2 tsp)
• 1 tablespoon rice vinegar (3/4 tsp)
• 1 teaspoon toasted sesame oil (1/4 tsp)
• 1 tablespoon canola oil (3/4 tsp)
• 2 small onions, cut into wedges (1/2 onion)
• 9 ounces button mushrooms, quartered (2.25 oz)
• 1 large red bell pepper, ribs and seeds removed, cut into 1-inch squares (1/4 Pepper)
• 1 1/4 pounds bok choy, cut into 1 1/2-inch pieces, stem and green pieces separated (5 oz)
• 1/4 pound snow peas, trimmed (1 oz)
• 5 paper-thin slices fresh ginger (1 slice)
• 1 teaspoon cornstarch dissolved in 2 teaspoons cold water
• Lime wedges, for serving (1/4 tsp + 1/2 tsp water)

Preparation

Step 1

1. Halve tofu block lengthwise; slice each half into 8 rectangles. Arrange on a paper towel-lined baking sheet; top with more paper towels and another baking sheet. Weight with canned goods or a skillet. Refrigerate overnight or at least 20 minutes.

2. Transfer tofu to a shallow dish. In a bowl, whisk together soy sauce, vinegar, and sesame oil with 1 tablespoon water; pour over tofu. Marinate 5 minutes (reserve marinade).

3. Heat canola oil in a 12-inch nonstick skillet over high heat. Cook tofu until golden, 1 to 2 minutes per side. Set tofu aside.

4. Stirring constantly, cook onions in skillet over high heat until browned, 5 minutes. Add mushrooms; cook 2 minutes. Add red pepper and bok choy stems; cook 3 minutes. Add peas and ginger; cook 1 minute. Add marinade, cornstarch mixture, bok choy greens, and tofu. Cook until heated through. Season with soy sauce as desired. Serve with limes.