Bok Choy and Tofu

Over the next few weeks I’ll post some ideas that really aren’t recipes per se but rather ways to mix two or three ingredients available in your refrigerator or pantry. When combined they create a delicious meal.

During this stay-at-home order, many of us are cooking and baking more, enjoying adult beverages and putting on pounds. The meals in this series will focus upon low-calorie, low-carb, nutrient rich options.

The first is Bok Choy and Tofu. If you haven’t tried Tofu you should. Tofu has 94 calories per 1/2 cup. It contains an abundance of protein, calcium, iron and magnesium. It’s a powerhouse of nutrition. It also takes on the flavor of whatever spices or other ingredients you cook with it. It can be fried, grilled or baked. Tofu comes in several varieties including silken, soft, firm and extra firm. I always purchase the extra firm as it works best for the meals I prepare.

Bok Choy is chinese cabbage. It is a rich source of Vitamin A, C and K and is very low in calories. Combing Bok Choy with Tofu results in a nutrient complete meal.

Like I said, this isn’t really a recipe. This is how I prepared this meal:

Start with about a 1/2 inch slice of extra firm tofu. Break it up into bite size pieces and addthem to a frying pan coated with a bit of vegetable oil. Cook on medium heat. While the tofu is cooking, take a small head of baby bok choy, slice off the bulb end and rince the leaves. Chop the leaves into bite size pieces and add to the tofu. Saute for a few minutes until the leaves start to wilt. Remove from heat, splash on some low sodium soy sauce and perhaps a few red pepper flakes and voila; a nutritious meal in under 10 minutes.