Stir-fried Tofu and Bok Choy

== Description ==
Yield: makes 8 (½ cup) servings
== Ingredients ==
* 2 tsp toasted sesame oil
* ½ tbsp ginger — finely chopped
* 1 large garlic clove — finely chopped
* 4 cup bok choy — cut diagonally into 1" slices
* ¾ lbs firm tofu — drained and cut into 1" chunks
* 1 can (15 oz) baby corn
* 1 tbsp dry sherry
* ½ tbsp chili paste with soy bean
* 1½ tbsp hoisin sauce
* 1 tbsp water
* 1 tbsp cornstarch
== Directions ==
# Heat the oil in a wok or 12-inch fry pan.
# Add the ginger and garlic, and cook over medium heat for 30 seconds.
# Add the bok choy, and cook until the leaves soften and turn a deeper green.
# Add the tofu, baby corn, sherry, chile paste, and hoisin sauce, and cook for 2 minutes on medium heat, stirring frequently.
# In a small bowl, combine the water and cornstarch, stirring until smooth.
# Move the stir-fry ingredients to the sides of the pan to make a well in the center of the wok or fry pan, and add the cornstarch to the liquid remaining in the well.
# Stir until the cornstarch clarifies and the mixture thickens.
# Move the stir-fry ingredients into the well and coat them with the sauce.
# Serve immediately. 
== Nutritional information ==
Per serving: 
* 89 cals, 6gm protein, 3.7gm total fat, 11.3gm carbo, 0mg chol, 2.6gm fiber, 80mg sodium, 99mg calcium 
* exchanges: ¼ fat, ⅜ meat, 1/10 starch, 2 vegetable
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Category:Baby corn Recipes
Category:Bok choy Recipes
Category:Firm tofu Recipes
Category:Garlic Recipes
Category:Ginger Recipes
Category:Low-calorie Recipes
Category:Sesame oil Recipes
Category:Sherry Recipes