Ingredients
| 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 |
Directions
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