Firm or extra-firm tofu is required for stir frying. Softer tofu will not hold its shape when heated for stir fry. Oyster sauce can be found in the Asian food sections of most larger supermarkets, but you can always visit an Asian market to find this and other unique sauces for your recipes. Olive oil can be substituted for vegetable oil in this recipe. site map	Tofu Bok Choy Stir Fry Ingredients (4 servings - 20g protein, 10g carb per serving) 8 large stalks bok choy 1 lb firm tofu 2 tbsp cornstarch 3 shallots 2 tbsp vegetable oil 2 tbsp oyster sauce 2 tbsp vegetable oil 1/2 tsp salt Remove leaves from bok choy stems. Cut leaves into bite-sized pieces. Cut stems into 1/4-inch diagonal slices. Keep leaves and stems separated. Cut tofu into 1/4-inch cubes. Lightly toss tofu cubes in cornstarch to coat. Cut shallots into thin slices. Heat heavy skillet or wok over high heat. Add 2 tbsp vegetable oil and rotate pan to coat. Add tofu two to four pieces at a time. Stir fry 1 minute. Remove each portion of tofu to a separate dish while stir frying the rest. When all tofu is stir fried, add it all back to the wok. Add oyster sauce. Toss until tofu is evenly coated. Remove tofu to separate dish. Add shallots to wok. Add 2 tbsp vegetable oil. Add bok choy stems and salt. Stir fry 1 minute. Add bok choy leaves. Stir fry 1 minute. Add tofu and toss to reheat. Remove all to serving dishes. Serve while hot. powered by FreeFind	Sign up for our periodic newsletter to get the latest tips, tricks, hints, help, recipes, site updates, and much more.
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