Makes:
2 servings
Utensil:
6.5 Qt. Double Walled Bowl
1 ½ Qt./1.4 L Sauce Pan with Cover
small mixing bowl
Contributed By:
Cathy Vogt
Certified Health Coach & Natural Foods Chef
Ingredients
Recipe Description:
Bok Choy is a popular vegetable, low in calories, that cooks quickly and pairs well with a variety of proteins. Baked, seasoned tofu is used in this dish for a flavorful protein addition, without the need to fry tofu in additional fat. This quick and tasty vegan dish pairs well with steamed rice or thin noodles.
2
cloves garlic, shredded, use Cone #1
1
small
red onion, minced
1
carrot, trimmed, scrubbed and shredded, use Cone #1
3⁄4
pound
bok choy, trimmed, washed well and sliced
(340
g)
1⁄4
pound
baked seasoned tofu, Asian flavored, medium dice
(113
g)
2
tablespoons
water
(30
ml)
1
tablespoon
tamari or naturally fermented soy sauce
(15
ml)
1
tablespoon
toasted sesame oil
(15
ml)
1⁄4 - 1⁄2
teaspoon
chili sauce
(1.25 - 2.5
ml)
Directions:
- Heat sauce pan over medium heat. When several drops of water sprinkled in pan skitter and dissipate, add onions, garlic and carrots. Sauté for 2 - 3 minutes until softened.
- Add bok choy, a little at a time, tossing it into sautéed vegetables until it is all incorporated.
- Place baked tofu on top of vegetables.
- Place cover on pan. When Vapo-Valve™ begins to click steadily, reduce heat to low and cook for 3 - 4 minutes until bok choy is tender crisp.
- In a small bowl, mix together water, tamari, toasted sesame oil and chili sauce.
- Pour sauce mixture over vegetables and tofu, stir to combine and turn heat back up to medium.
- Cook for an additional 2 - 3 minutes until liquid is reduced slightly.
- Serve hot as is or over rice or noodles.
Tips:
- Add additional chili sauce for more spice.
- Substitute tamari with oyster sauce for a non-vegan version.
- Substitute tofu with leftover cooked, chopped chicken or shrimp.
Directions
Tips
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