Directions:
- 1. 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.
- 2. 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.
- 3. 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 202.92 Kcal (850 kJ) | ||
| Calories from fat | 126.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.03g | 22% | |
|---|---|---|---|
| Sodium | 547.48mg | 23% | |
| Potassium | 289.95mg | 6% | |
| Total Carbs | 18.8g | 6% | |
| Sugars | 6.67g | 27% | |
| Dietary Fiber | 2.52g | 10% | |
| Protein | 3.27g | 7% | |
| Vitamin C | 6.7mg | 11% | |
| Iron | 1mg | 5% | |
| Calcium | 46.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 173.53 Kcal (727 kJ) | ||
| Calories from fat | 107.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.99g | 22% | |
|---|---|---|---|
| Sodium | 468.17mg | 23% | |
| Potassium | 247.94mg | 6% | |
| Total Carbs | 16.08g | 6% | |
| Sugars | 5.7g | 27% | |
| Dietary Fiber | 2.15g | 10% | |
| Protein | 2.8g | 7% | |
| Vitamin C | 5.7mg | 11% | |
| Iron | 0.8mg | 5% | |
| Calcium | 39.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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