Bok Choy Tofu Stir Fry

Bok Choy Tofu Stir Fry
1 1/2 pounds baby bok choy (about 5)1 14-ounce package extra-firm tofu, pressed, marinated and baked (or 8 ounces packaged baked tofu)

1/2 cup fresh squeezed orange juice

2 tablespoons low sodium soy sauce or gluten-free tamari

2 teaspoons agave nectar (or natural sweetener to taste)

1 tablespoon rice vinegar

1/4 teaspoon dark sesame oil

2 teaspoons cornstarch

1 large pepper (green or red), cut into thin slices

1 carrot, cut into matchsticks

1 onion, cut into thin slices

1 c broccoli florets, cut into bite-sized pieces

1 c snow peas

1 tablespoon minced ginger root

3 cloves garlic, minced

6 ounces cremini mushrooms, sliced

Wash the heads of bok choy well and trim the bottom. Cut the bottom, whitish part of the stalk into 1/2-inch slices. Set them aside and slice the green leaves thinly and place on a separate plate.Cut the tofu into slices or cubes.Combine the orange juice, soy sauce, agave, rice vinegar, sesame oil, and cornstarch in a small bowl.

Heat a large wok or deep skillet. Quickly spray with canola oil, if necessary, and add the bok choy stalks, carrot, broccoli florets, peppers, onions, and ginger. Cook for 2-3 minutes. Add snow peas, garlic, and mushrooms and continue to cook until mushrooms begin to soften, about 2 more minutes.

Stir in the bok choy greens, place the tofu on top, and cover tightly. Steam briefly until greens are wilted and bright green, about 1-2 minutes.

Stir the orange juice mixture, add it to the skillet, and bring to a boil. Simmer until slightly thickened, about 30 seconds. Serve with rice or other grain.


About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She writes recipes for South Mountain Creamery, manages everything for Coffee & Cocktails with MC, and helps her small business clients find success online. When she is not in front of her computer, she enjoys baking, craft beer, and spinning & cycling to burn off those calories.

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