Sesame Ginger Stir-Fried Tofu with Bok Choy and Brown Rice

This high-fibre vegetarian dish is packed with flavor and nutrients. It’s an excellent source of vitamin C, folate, calcium, magnesium, potassium and beta carotene! 

Sesame Ginger Stir-Fried Tofu with Bok Choy and Brown Rice


Quantity Ingredients
1 tbsp (15 ml) canola oil
4 cloves garlic, crushed
2 tbsp (25 ml) grated fresh ginger root
1 tsp (5 ml) lemon zest
8 cups (2 L) sliced bok choy, loosely packed
2 tbsp (25 ml) oyster sauce
2 tbsp (25 ml) water
4 tsp (20 ml) sodium-reduced soy sauce
2 tsp (10 ml) freshly squeezed lemon juice
1 pkg (454 g) medium-firm tofu, cut into 1-inch (2.5 cm) cubes
1 tsp (5 ml) sesame seeds, toasted
3 cups (750 ml) cooked brown rice


Heat oil in a skillet over medium heat. When pan is hot, add garlic, ginger and lemon zest; sauté for 2 minutes.

Add bok choy, oyster sauce, water, soy sauce and lemon juice; stir-fry until bok choy begins to wilt, about 1 minute.

Add tofu, continue to stir-fry until tofu is heated through, about 3 to 4 minutes.

Remove from heat; sprinkle with sesame seeds.

Serve over brown rice.

Serves 4.

Nutrition per 3/4 cup (175 ml) brown rice and 1 1/4 cup (300 ml) bok choy mixture: 333 cal, 19 g pro, 11 g total fat (1 g saturated fat), 44 g carb, 6 g fibre, 0 mg chol, 526 mg sodium

Source: Leslie Beck's Healthy Kitchen