Gingered Bok Choy and Tofu Stir-Fry
This recipe, from UCLA oncology nutritionist Carolyn F. Katzin, MS, CNS, MNT, can be served over brown rice for a high-fiber, calcium-rich meal.
3 tablespoons soy sauce
2 tablespoons fresh lemon or lime juice
1 tablespoon ginger root, minced
1 block (14 ounces) firm or extra-firm tofu
2 tablespoons olive oil 1 head bok choy or 3-4 baby bok choy
½ teaspoon sugar ½ teaspoon sesame oil
In shallow pan, whisk together soy sauce, lemon or lime juice, and ginger. Cut tofu into cubes and marinate for at least 1 hour. Drain, reserving marinade.
In a large skillet or wok, sauté tofu in olive oil for 3–4 minutes. Carefully add reserved marinade, bok choy, and sugar, stirring well to combine. Cook, stirring, for 3–4 more minutes, or until bok choy is done.
Drizzle with sesame oil, and serve over rice.
Makes three servings with 270 calories, 18 g fat, 1190 mg sodium (use low-sodium soy sauce to reduce sodium), 11 g carbohydrates, and 5g fiber.