RECIPES
Tofu & Bok Choy Stir-Fry
by KeriGlassman | Jun 5, 2013
- PREP
- 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.
