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This is a really easy recipe and also a great way to get your protein and veggies in. This recipe is a total crowd pleaser, no one whom I served this meal to hasn't liked it. The vegetables listed are just my suggestions, you can use whatever is laying around in the refrigerator, I like onion in it too. 1 pkg. extra firm tofu 2 cups baby bok choy 1 each yellow and green squash 1 yellow bell pepper 2 tsp. minced garlic soy sauce (as much as it takes, about a 15 second drizzle for me) chili oil (optional; (start with 1 tsp.) In a wok (it's fine if you don't have one, don't run out and buy one just for this recipe, you can use your largest skillet), break up firm tofu and flavor with soy sauce, garlic, and if you are using it, chili oil, at this time add the baby bok choy. Cut up the rest of the vegetables and add them. Stirring constantly until bok begins to wilt, at which time cover the wok/skillet, stirring every 3 to 5 minutes until all the vegetables are al denté, at this time, tweak spices if need be. Serve alone in bowls or over rice. Enjoy! Submitted by: ClumsyAlice | |
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