Bok Choi Tofu Stir Fry
|image from vgourmet.ca|
1 Tbsp ginger root, grated
4 cups bok choi, coarsely chopped
1 cup shiitake mushroom, caps only, sliced
350g low-fat extra-firm tofu, drained and cut into 1/2-inch cubes
2 Tbsp low-sodium soy sauce
2 Tbsp hoisin sauce**
1/4 cup scallions, chopped (I used leeks)
1/4 tsp black pepper
2 cup cooked brown rice
Coat a nonstick wok or skillet with cooking spray. Add garlic, ginger, bok choy and mushrooms; stir-fry over medium-high heat until bok choy is wilted, about 3 minutes.
Add tofu cubes and brown for 1 minute. Stir in soy sauce, hoisin sauce, scallions and pepper; heat through, about 1 minute. Spoon 1/2 cup of rice onto each of 4 plates and top each with about 1 cup of tofu mixture. * From grouprecipes.com - I believe originally from Weight Watchers
** We didn't make hoisin sauce, but substitute with 1 Tbsp peanut butter and 1 Tbsp honey. Perhaps not as full in flavor, but it worked and still tasted great.