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Vegetarian Recipe: Tofu Stir Fry
Nava's Quick Easy Vegan Tofu Bok Choy Stir Fry Recipe
Recipe from Nava Atlas Vegetarian Kitchen, April 2006 newsletter.
I love Nava's recipes because they're so simple, elegant, and quick. She's a busy person, and knows all the shortcuts, but never compromises on nutrition or taste.
Four Servings: A delectable tofu stir-fry that's made simple with the use of a prepared stir-fry sauce. Served over noodles or rice, this dish makes a quick and easy, but nourishing and satisfying supper.
Ingredients:
- 1 lb firm or extra firm tofu
- 1 tablespoon canola oil
- 3 to 4 scallions (or other green spring onion such as ramps or Egyptian onion), thinly sliced
- 1 good-sized bunch bok choy (stalks and leaves), sliced crosswise and rinsed
- 2 cloves garlic, minced
- 3 to 4 tablespoons natural, good-quality stir-fry sauce, or to taste
- 2 - 4 tblsp olive oil
- 1/4 cup coarsely chopped peanuts, optional
Directions:
- Cut the tofu into 1/2-inch-thick slices. Blot well between clean tea-towels or several layers of paper towel, then cut into 1/2-inch dice.
- Heat the oil in a stir-fry pan or wide skillet. Add the tofu and stir-fry over medium-high heat until golden on most sides.
- Add the bok choy, scallions, garlic, stir-fry sauce, and about 2 tablespoons of water. Quickly stir together, then stir-fry for another 3 to 4 minutes, just until the bok choy and its leaves are wilted.
- Stir in the optional peanuts and serve at once.
More Great Tofu Recipes from Savvy Veg
Butternut Squash in Coconut Milk With Tofu & Toasted Almonds (vegan)
Pasta, Tofu and Veggies(vegan)
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