Bok Choy with Baked Tofu

[Guest guest]

I think the baked tofu that's already prepared is worth the extra money.

and silken? i can't get it tasting the way i want. I do think a convection oven

bake tofu better - especially when the block is drained overnight, marinated for

a few hours

then set on a rack on a cookie sheet and baked with the fan on. alas. i don't

have that oven at home!

 

 

* Exported from MasterCook *

 

Bok Choy with Baked Tofu

 

Recipe By :Betty Crocker

Serving Size : 4 Preparation Time :0:00

Categories : Meatless

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

14 ounces firm lite tofu

8 large stalks bok choy

2 tablespoons soy sauce

1 teaspoon sugar

1/2 teaspoon garlic powder

1 teaspoon vegetable oil

3 shallots -- thinly sliced

1/4 teaspoon salt

2 tablespoons oyster sauce

 

Wrap tofu in kitchen towel; cover with plastic wrap. Place heavy weight on

top; let stand 30 minutes to press out excess moisture.

 

Cut tofu into 1 × 1 × 1/4-inch pieces. Remove leaves from bok choy stems. Cut

leaves into 2-inch pieces; cut stems into 1/4-inch diagonal slices. Mix soy

sauce, sugar and garlic powder.

 

Heat oven to 425º. Line cookie sheet with aluminum foil. Place tofu on foil,

brushing with soy sauce mixture. Bake 5 minutes. Spray tofu with cooking

spray; bake about 2 minutes or until brown. Turn tofu over; bake 5 minutes

longer.

 

Meanwhile, spray nonstick wok or 12-inch skillet with nonstick cooking spray;

heat over medium-high heat until cooking spray starts to bubble. Add oil;

rotate wok to coat sides. Add bok choy and shallots; stir-fry 1 minute. Add

salt, tofu and oyster sauce; cover and cook 1 minute.

 

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

 

You may notice that the nutritional information calculated by MasterCook is

different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results are

expected.

 

Formatted by SandyKlaws

MIME-Version: 1.0

Date Sat, 25 Aug 2001 21:36:15 EDT

 

S(Internet Address):

" For more great ideas visit my Web site at: www.bettycrocker.com "

Copyright:

" © General Mills, Inc. 1998. "

 

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Per Serving (excluding unknown items): 106 Calories; 4g Fat (33.2% calories

from fat); 10g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

830mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 5678 0 0 0 0 0 4902 0 0

 

 

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