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Nutrition Facts
Serving Size 1 (985g) Recipe makes 4 servings The following items or measurements are not included below: 1 inch fresh ginger
Calories 204
Calories from Fat 58		(28%)
Amount Per Serving		%DV
	Total Fat 6.4g	9%
	Saturated Fat 1.2g	6%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 859mg		35%
Potassium 2339mg		66%
Total Carbohydrate 23.7g		7%
	Dietary Fiber 9.9g	39%
	Sugars 12.3g
Protein 22.7g		45%
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Tofu With Bok Choy (Ww)

Recipe #282820 | 20 min | 5 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: ellie_
Jan 29, 2008

I am trying to have tofu more often and thought this recipe looked good. If following the WW flex plan this is only 3 points/serving. Recipe source: WW Magazine (January 2008)

SERVES 4 (change servings and units)

Ingredients

1 (16 ounce) package extra firm tofu, drained and cut crosswise into 8 slices
3 garlic cloves, peeled
1 inch fresh ginger, peeled and thinly sliced
1/2 orange, peeled and chopped
3 tablespoons rice vinegar
2 tablespoons reduced sodium soy sauce
1 pinch crushed red pepper flakes
4 baby bok choy, cut lengthwise in half

Directions

1
Pat the tofu dry with paper towels.
2
Spray a large skillet with Pam.
3
Over medium high heat cook tofu in skillet until browned (5 minutes each side).
4
While tofu is cooking chop garlic and ginger in a food processor and transfer to a bowl.
5
In a seperate bowl combine orange, vinegar, soy sauce and red pepper flakes; whisking with a whisk until blended.
6
Transfer tofu to a plate, cover and keep warm.
7
Combine bok choy, garlic mixture and orange mixture in skilet; cook, stirring until bok choy is crisp-tender (2-5 minutes).
8
Serve with rice.

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Featured Reviews for This Recipe

From: Ilysse

On Nov 8, 2009

Update: I used 1 large can of mandarin oranges and tossed them in JUST before serving. We all loved it this way. We weren't too keen on the orange cooked into the dish. Orig. review Aug 28, 2009: Really yummy. I diced and coated the tofu with egg and cornstarch and pan fried it first to make it crispy. My family likes it this way. The only thing I will change is the orange. I didn't like the pieces in this dish. I think it was because it was warm. I plan to try mandarin orange slices and just regular orange juice to see if we like it better. I served this with Jasmine rice and my husband liked chow mein noodles over the top. Thanks for posting.

1 person found this review helpful

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From: Miheehee

On Aug 20, 2008

We made this one tonight as per White Rose Child's suggestions. We found it was too heavy in the vinegar. Adding extra soy sauce did not help. Next time I'll try cutting back to 2 tablespoons of vinegar.

1 person found this review helpful

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From: Enjolinfam

On Aug 12, 2008

This was really good! I really loved the flavors of the bok choy and sauce ingredients, but found that the tofu tasted a little on the plain side. I'm going to try this again, but with marinated tofu next time (maybe Soy Sauce Marinade). Thanks ellie for another great recipe. Made for veg*n tag.

1 person found this review helpful

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From: White Rose Child

On Mar 3, 2008

This was sooo tasty! Admittedly I changed a few things, but the basic flavors are so great I don't see how you could really go wrong. I am vegetarian and I have rarely enjoyed tofu this much. I cubed the tofu, and instead of browning, just simmered it for a few minutes with the sauce ingredients (which it was necessary to double, since the tofu soaked up all the wonderful sauce). Then I added sliced, mature bok choy. Served over quinoa, this was thoroughly enjoyed- I'd call it a keeper! Thanks for posting!

3 people found this review helpful

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