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 contributes recipes via, manages all of the email marketing for HH, and serves as webmaster for Hometown Harvest. 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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