Spiced Bok Choy and Tofu
16.7g
Net Carbs
13.7g
Protein
10.5g
Fat
3.9g
Fiber
217
Calories
Ingredients:
- 2 cloves Garlic
- 1 1/2 tablespoons Tap Water
- 1 tablespoon Peanut Oil
- 23 ounces Chinese Cabbage (Bok-Choy, Pak-Choi)
- 4 medium (4-1/8" long) Scallions or Spring Onions
- 3 tablespoons Tamari Soybean Sauce
- 1 tablespoon Toasted Sesame Oil
- 1 Jalapeno Pepper
- 1 teaspoon Sucralose Based Sweetener (Sugar Substitute)
- 11 ounces Shiitake Mushrooms (Without Salt, Cooked)
- 1 tablespoon Ginger
- 1 tablespoon Fish Sauce
- 16 ounces Firm Silken Tofu
Directions:
- Heat peanut oil and sesame oil in a wok or large deep skillet over high heat.
- Add chopped bok choy and sliced mushrooms; stir-fry until tender and crisp, about 5 minutes. Add the chopped green onion, minced garlic, diced jalapeño and minced ginger; stir-fry 1 1/2 minutes.
- Meanwhile, mix water, soy sauce, fish sauce and sugar substitute together in a cup.
- Stir into bok choy mixture; top with sliced tofu. Cover, and cook until just heated through, 1 minute.
