🥬 Tofu, Mushroom and Bok Choy Stir-Fry

Ingredients

• Tofu

• 14 oz Firm tofu, extra-firm, pressed and cut in 3/4-inch cubes
• 1 tbsp Cornstarch
• 3 tbsp Canola oil, divided

• Vegetables

• 8 oz White mushrooms, sliced
• 1 head Bok choy, cut in 1-inch pieces, stems and leaves separated
• 3 clove Garlic, minced
• 1 tbsp Fresh ginger, peeled and grated

• Sauce

• 3 tbsp Low-sodium soy sauce
• 1 tbsp Rice vinegar
• 1 tbsp Brown sugar
• 1 tsp Toasted sesame oil
• 1 tsp Cornstarch
• ¼ cup Water

• To serve

• 1½ cup Jasmine rice, cooked by the package directions (optional)

Nutrition

Steps

You’ll need: large skillet or wok, clean kitchen towel or paper towels, small bowl.

1. Stir the sauce ingredients together in a small bowl.
2. Toss the tofu cubes with 1 tablespoon cornstarch. Heat 2 tablespoons of the oil in a large skillet over medium-high heat and cook the tofu, turning now and then, until golden on most sides, 8 to 10 minutes. Move to a plate.
3. Add the rest of the oil and the mushrooms and cook 4 minutes, until browned. Add the bok choy stems and cook 2 minutes.
4. Add the garlic, ginger and bok choy leaves and cook 1 minute, until the leaves wilt.
5. Stir the sauce again, pour it in and cook 1 minute, until glossy. Return the tofu and toss. Serve over rice.