Stir-Fried Tofu and Bok Choy

• 1 pound firm or extra-firm tofu
• 1 tablespoon light olive or peanut oil
• 1 bunch bok choy, with leaves, sliced crosswise and rinsed
• 3 to 4 tablespoons stir-fry sauce, or to taste
• 1/4 cup coarsely chopped peanuts

1. Cut the tofu into 1/2-inch-thick slices.
2. Blot well between clean tea towels or several layers of paper towel, and cut into 1/2-inch dice.
3. Heat the oil in a stir-fry pan or wide skillet.
4. Add the tofu and stir-fry over medium-high heat until golden on most sides, about 10 minutes.
5. Add the bok choy, stir-fry sauce, and about 2 tablespoons of water.
6. Quickly stir together, then stir-fry for another 3 to 4 minutes, just until the bok choy is wilted.
7. Stir in the peanuts, and serve at once.
8. Stir-Fried Tofu and Bok Choy (this page)
9. Chinese-Style Vegetable Fried Rice (page 94)
10. Sliced red bell peppers
11. Orange sections (in season)
12. or fresh fruit of your choice
13. Calories: 186
14. Total Fat: 12g
15. Protein: 12g
16. Carbohydrate: 6g
17. Cholesterol: 0mg
18. Sodium: 437mg

light olive, bok choy, stirfry sauce, peanuts

Taken from www.epicurious.com/recipes/food/views/stir-fried-tofu-and-bok-choy-372835 (may not work)