Tofu With Bok Choy (Ww) Recipe #282820
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)
by ellie_
20 min | 5 min prep
SERVES 4
- 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
- Pat the tofu dry with paper towels.
- Spray a large skillet with Pam.
- Over medium high heat cook tofu in skillet until browned (5 minutes each side).
- While tofu is cooking chop garlic and ginger in a food processor and transfer to a bowl.
- In a seperate bowl combine orange, vinegar, soy sauce and red pepper flakes; whisking with a whisk until blended.
- Transfer tofu to a plate, cover and keep warm.
- Combine bok choy, garlic mixture and orange mixture in skilet; cook, stirring until bok choy is crisp-tender (2-5 minutes).
- Serve with rice.
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5 stars