Sep 29 09 2:19 PM

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Spiced Bok Choy and Tofu

This dish is a simple 30-minute meal. For an extra-spicy entrée, leave the seeds in the jalapeño; remove seeds for a mild version. Shiitake stems can be saved for flavoring stock but are inedible, so discard them after using.


  1. Heat oils in a large skillet or wok over high heat. Add bok choy and mushrooms, and stir-fry for 5 minutes, or until tender-crisp. Add scallion, garlic, jalapeño and ginger, and stir-fry for 1 1/2 minutes.
  2. Meanwhile, mix water, soy sauce and sugar substitute together in a cup. Stir into bok choy mixture, and top with tofu. Cover, and cook just to heat through, for 1 minute.

ingredient list


  • 1 Tbs. peanut or vegetable oil
  • 1 Tbs. dark sesame oil
  • 9 cups (1 medium bunch) bok choy, rinsed and sliced crosswise
  • 4 cups sliced shiitake mushroom caps
  • 1 cup sliced scallion
  • 2 garlic cloves, minced
  • 1 jalapeño, minced
  • 1 Tbs. grated fresh ginger
  • 3 Tbs. water
  • 3 Tbs. low-sodium soy sauce
  • 1 tsp. granular sugar substitute
  • 1 lb. firm tofu, at room temperature, cubed

Nutritional Information

Per Serving:

Calories 360
Protein 25g
Total fat 18g
Saturated fat 2g
Carbs 35g
Cholesterol mg
Sodium 710mg
Fiber 8g
Sugars 2g