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This super quick and simple stir-fry is
a great way to highlight this crunchy vegetable.
Stir-Fried Tofu with
Bok Choy
- 1 (16-ounce) tub firm or extra-firm tofu
2 tablespoons olive oil
1 large onion, quartered and thinly sliced
1 good-sized bunch (about 10 to 12 ounces) bok choy
2 scallions (green onions), sliced
1 teaspoon grated fresh ginger, more or less to taste
3 tablespoons stir-fry sauce or teriyaki sauce, or to taste
Roasted peanuts, cashewes, or almonds for topping, optional
- Cut the tofu into 1/2-inch-thick slices.
Blot well between clean tea-towels or several layers of paper
towel, then cut into 1/2-inch dice.
- Heat half of the oil in a stir-fry pan
or wide skillet. Add the tofu and stir-fry over medium-high heat
until golden on most sides. Remove to a plate.
- Heat the remaining oil in the same skillet.
Add the onion and sauté over medium heat until golden.
Add the bok choy (both stalks and leaves) and ginger. Stir-fry
briefly, just until leaves are wilted. Stir in the tofu dice,
season to taste with soy sauce, and serve at once. Pass around
optional nuts for topping.
Makes 4 servings.
Recipe provided courtesy of Nava Atlas;
www.vegkitchen.com.
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