Bok choy and bell peppers with smoked tofu
- Number of Servings: 2
Ingredients
300 g bok choy145 g bell pepper2 servings smoked tofu (Wildwood garlic teriyaki)1 tsp canola oil2.5 tsp crushed garlic2 tsp soy sauce2 tsp mirin1 T rice vinegar
Serving Size: 2 servings (or one large)
Heat a large wok over medium. Add the bok choy and bell pepper plus about a quarter cup of hot water. Put on the lid, and steam the veggies.
While the veggies steam, heat the oil on medium high in a sautee pan. Slice the tofu into strips and pan fry until golden on both sides.
Combine all other ingredients in a small bowl and mix well.
Stir the veggies and check to see that they're softened through. I sometimes crank the heat a little higher at this point and leave the lid off so the veggies will brown a bit.
Pour the sauce over the veggies and stir well. Lower the heat back to medium, cover again, and let cook for just 30 seconds to a minute, to allow the sauce to get into the veggies.
Take the tofu out of the pan and remove any excess oil.
Eat!
Heat a large wok over medium. Add the bok choy and bell pepper plus about a quarter cup of hot water. Put on the lid, and steam the veggies.
While the veggies steam, heat the oil on medium high in a sautee pan. Slice the tofu into strips and pan fry until golden on both sides.
Combine all other ingredients in a small bowl and mix well.
Stir the veggies and check to see that they're softened through. I sometimes crank the heat a little higher at this point and leave the lid off so the veggies will brown a bit.
Pour the sauce over the veggies and stir well. Lower the heat back to medium, cover again, and let cook for just 30 seconds to a minute, to allow the sauce to get into the veggies.
Take the tofu out of the pan and remove any excess oil.
Eat!
Nutritional Info Amount Per Serving
- Calories: 223.2
- Total Fat: 8.4 g
- Cholesterol: 0.0 mg
- Sodium: 936.2 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 3.4 g
- Protein: 16.7 g
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