Ingredients
- 1 (14 ounce) package 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
Directions
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.