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Tofu & Bok Choy Stir-Fry

by KeriGlassman  |  Jun 5, 2013

Tofu & Bok Choy Stir-Fry
  1. PREP
  2. 15 m
  • COOK
  • 15 m
  • TOTAL
  • 30 m

The peanut butter and tamari sauce brings together the vegetables and tofu to create a delectable dish.

INGREDIENTS

SERVES 1

  • 1 tbsp natural peanut butter
  • 1/2 tsp rice vinegar
  • 1/4 tsp tamari sauce (gluten-free)
  • 1 tbsp water
  • 1/2 garlic clove
  • 1/4 tsp red pepper flakes
  • 1 tsp safflower oil
  • 2 baby bok choy
  • 8 oz firm tofu
  • 1/2 red bell pepper
  • 1/2 cup sliced mushrooms
  • 1 stalk scallion(s)

DIRECTIONS

1 Combine the peanut butter, rice vinegar, soy sauce, water, garlic, and red pepper flakes. Stir to combine and set aside.
2 Heat the oil in a non-stick pan over medium heat. Separate the bok choy ribs from the leaves. Place the tofu in a single layer in the skillet and add the bok choy ribs.
3 Cook 2 to 3 minutes, then flip the tofu and cook 3 more minutes, stirring to brown all sides of the tofu.
4 Add the reserved bok choy leaves, bell pepper, mushrooms, and scallion.
5 Stir in the peanut butter mixture and cook, stirring, 3 more minutes, or until the peppers are slightly softened.