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Crispy Tofu Stir-Fry with Bok Choy and Snap Peas
By realdavisduo
•
Added about 1 month ago
•
Updated about 1 month ago
Easy
Dinner
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Serves 2
Ingredients (for 2 servings)
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14.0 oz Extra Firm Tofu
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2.0 cup Bok Choy
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1.0 cup Snap Peas
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3.0 clove Garlic
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1.0 tbsp Fresh Ginger
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2.0 tbsp Soy Sauce
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1.0 tbsp Sesame Oil
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1.0 tbsp Rice Vinegar
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1.0 tsp Sriracha
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1.0 tbsp Avocado Oil
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1.0 tsp Cornstarch
Note: Items with are common pantry items.
Nutrition Estimates (*estimated per serving)
32.0
Calories
3.0g
Protein
5.1g
Carbs
0.1g
Fat
1.5g
Fiber
2.5g
Sugar
1.0mg
Sodium
Nutrition information is estimated based on ingredient data and will vary depending on preparation methods, portion size, and specific brands used.
Tags
Instructions
1. Press tofu between paper towels for 10 minutes, then cut into 1-inch cubes.
2. Toss tofu cubes with cornstarch and a pinch of salt.
3. Heat avocado oil in a large non-stick skillet or wok over medium-high heat.
4. Add tofu and cook undisturbed for 3-4 minutes per side until golden and crispy. Remove and set aside.
5. In the same pan, add sesame oil. Mince garlic and grate ginger, then sauté for 30 seconds.
6. Add bok choy and snap peas. Stir-fry for 3-4 minutes until tender-crisp.
7. Whisk together soy sauce, rice vinegar, and sriracha. Pour over vegetables.
8. Return tofu to pan and toss everything together for 1 minute.
9. Serve immediately, garnished with sesame seeds if desired.
Nutrition Estimates (*estimated per serving)
32.0
Calories
3.0g
Protein
5.1g
Carbs
0.1g
Fat
1.5g
Fiber
2.5g
Sugar
1.0mg
Sodium
Nutrition information is estimated based on ingredient data and will vary depending on preparation methods, portion size, and specific brands used.