Spiced Bok Choy and Tofu Recipe
Cook Time: 10 Minutes
Phase: Phase 3
1 tbsp FISH SAUCE PANOS Brands LLC
16 oz Firm Silken Tofu
3 tbsp Tamari Soybean Sauce
11 oz Shiitake Mushrooms (Without Salt, Cooked)
23 oz Chinese Cabbage, Bok choy, Pak-Choi
1 teaspoon Sucralose Based Sweetener (Sugar Substitute)
4 medium (4-1/8" long) Scallions or Spring Onions
1 Tbsp GINGER Fuji Food Products Inc.
1 pepper JALAPENO PEPPERS Lauri Jo's Southern Style Canning
1 tbsp TOASTED SESAME OIL The Hain Celestial Group, Inc.
2 clove GARLIC Iberia Foods Corporation
1 1/2 tbsp Tap Water
1 tablespoon PEANUT OIL Target Stores
- 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.
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