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

 * 1) Heat the oil in a wok or 12-inch fry pan.
 * 2) Add the ginger and garlic, and cook over medium heat for 30 seconds.
 * 3) Add the bok choy, and cook until the leaves soften and turn a deeper green.
 * 4) Add the tofu, baby corn, sherry, chile paste, and hoisin sauce, and cook for 2 minutes on medium heat, stirring frequently.
 * 5) In a small bowl, combine the water and cornstarch, stirring until smooth.
 * 6) 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.
 * 7) Stir until the cornstarch clarifies and the mixture thickens.
 * 8) Move the stir-fry ingredients into the well and coat them with the sauce.
 * 9) 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