Serves: 4
Total Calories: 211

8 large stalks bok choy
1 pound block firm tofu
2 tablespoons cornstarch
3 shallots
2 tablespoons vegetable oil
2 tablespoons oyster sauce
2 tablespoons vegetable oil
1/2 teaspoon salt

Remove leaves from bok choy stems. Cut leaves into 2-inch pieces cut stems diagonally into 1/4-inch slices (do not combine leaves and stems). Cut tofu into 1 x 1 x 1 1/4-inch pieces. Coat tofu with cornstarch. Cut shallots into thin slices.

Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add tofu fry 2 pieces at a time 1 minute, turning once. Repeat with remaining tofu return tofu to wok. Add oyster sauce toss until tofu is evenly coated. Remove tofu from wok.

Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add shallots stir-fry 30 seconds. Add bok choy stems and salt stir-fry 1 minute. Add tofu and bok choy leaves cover and cook 1 minute over high heat.

4 servings

**Tofu, that culinary chameleon, takes on the exotic flavor of oyster sauce and shallots here. Dusting the tofu cubes with cornstarch makes them easier to handle and produces a firm, crisp exterior. Add the fragile bok choy leaves at the last minute to avoid overcooking. If not using a wok, use a saucepan or skillet with high sides. Tofu is very moist, and oil may spatter.

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 211
Calories from Fat: 120

More Recipes from the Betty Crocker's New Chinese Cookbook Cookbook:
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Braised Mushrooms with Lettuce
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Steamed Tofu Home Style
Stir-Fried Asparagus with Sichuan Sauce
Stir-Fried Bok Choy with Tofu
Stir-Fried Breen Beans with Sichuan Sauce
Stir-Fried Eggplant and Peppers
Stir-Fried Jicama with Black Mushrooms
Sweet-and-Sour Cabbage
Tofu with Barbecue Sauce
Zucchini and Potatoes in Curry Sauce
Zucchini with Salted Black Beans and Chilies