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RECIPE
14 INGREDIENTS13 STEPS40min

Stir-Fried Tofu with Baby Bok Choy, Peas, and Soba

5.0
1 Ratings
A recipe by Prevention Magazine: "Want a healthy and delicious meal that will come together quicker than it takes most places to deliver takeout? This tofu and veggie stir-fry dish is ready in minutes and omits all the sugar, salt, unhealthy fat, and other additives found in many prepared meals."
Stir-Fried Tofu with Baby Bok Choy, Peas, and Soba Recipe | SideChef
A recipe by Prevention Magazine: "Want a healthy and delicious meal that will come together quicker than it takes most places to deliver takeout? This tofu and veggie stir-fry dish is ready in minutes and omits all the sugar, salt, unhealthy fat, and other additives found in many prepared meals."
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Chef'd
Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
https://www.getchefd.com/
40min
Total Time
$4.06
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
3 oz
Soba Noodles
1 tsp
Sesame Oil
2 Tbsp
Ponzu
4 oz
Cremini Mushrooms
1/4 tsp
Crushed Red Pepper Flakes
4
Baby Bok Choy
2
Scallions
1/2 pckg
Extra Firm Tofu
2/3 cup
Sugar Snap Peas
2 cloves
1 tsp
Canola Oil
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Nutrition Per Serving

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CALORIES
385
FAT
10.8 g
PROTEIN
24.7 g
CARBS
57.2 g

Cooking Instructions

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Step 1
Using a spoon, peel the Fresh Ginger (1 Tbsp) . Mince and place in a medium bowl. Mince Garlic (2 cloves) and add to bowl the the ginger, and set aside.
Step 2
Pat the Extra Firm Tofu (1/2 pckg) dry with paper towels. Cut into half inch cubes and set aside.
Step 3
Cut the ends from the Baby Bok Choy (4) and discard. Remove the leaves from the bok choy and set aside. Remove the seeds, pith, and the stem from the Yellow Bell Pepper (1) and discard. Cut the pepper into thin half inch stripes and place in the medium bowl.
Step 4
Bring four cups of water to a boil in a medium saucepan. Peel the Carrot (1) and slice thinly at a diagonal angle. Add to bowl with the yellow pepper. Slice the Cremini Mushrooms (4 oz) in half and then into quartered pieces, and add to bowl. Remove stems if desired.
Step 5
Slice the Scallions (2) on a diagonal and set aside.
Step 6
Add the Soba Noodles (3 oz) to the boiling water and cook for four minutes.
Step 7
Drain in a colander and rinse very well with cold water for one minute until noodles are cold and starch is rinsed away. Drain well so noodles are not wet.
Step 8
Add Canola Oil (1 tsp) to the large saute pan over medium high heat. When oil is hot, add the tofu in a single layer and saute until browned on all sides, about six minutes.
Step 9
Remove tofu from the pan, and set aside. Add another teaspoon of oil to the pan over medium high heat. When oil is hot, add the carrots, mushrooms, and yellow bell pepper. Saute for two to three minutes.
Step 10
To the saute pan add the baby bok choy, Sugar Snap Peas (2/3 cup) ginger, garlic, and Crushed Red Pepper Flakes (1/4 tsp) . Cook for three minutes, stirring constantly.
Step 11
Add the Ponzu (2 Tbsp) , Sesame Oil (1 tsp) , and the green onions. Return the tofu to the pan and continue to cook for thirty seconds.
Step 12
Place soba noodles in the center of two plates. Top with the tofu and vegetable mixture.
Step 13
Serve and enjoy!
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Nutrition Per Serving
Calories
385
% Daily Value*
Fat
10.8 g
14%
Saturated Fat
0.7 g
3%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
57.2 g
21%
Fiber
7.1 g
25%
Sugars
8.4 g
--
Protein
24.7 g
49%
Sodium
1022.3 mg
44%
Vitamin D
0.1 µg
0%
Calcium
487.5 mg
38%
Iron
6.9 mg
38%
Potassium
1243.8 mg
26%
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