This recipe contains some of our favorite vegetables: carrots, mushroom and snap peas. You can pretty much substitute and/or add your favorite veggie. It is versatile, quick, easy and deliciously healthy. The hardest part is cutting the veggies. Seriously.
Adapted from Martha Stewart
- 1 pound extra firm tofu
- 2 tablespoons soy sauce
- 1 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon canola oil
- 2 small onions, cut into wedges
- 9 ounces button mushrooms, quartered
- 2 cups shredded carrots
- 1 1/4 pound bok choy, cut into 1/2-inch pieces, stem and green pieces separated
- 1/4 pound snow peas, trimmed
- 5 paper-thin slices fresh ginger
- 1 teaspoon cornstarch dissolved in 2 teaspoon cold water
Cut the tofu lengthwise and then slice each into 8 rectangles. Place on a paper towel-lined baking sheet. Top with more paper towels and another baking sheet. Place canned goods on top and refrigerate overnight or at least 20 minutes.
In a shallow dish, whisk together soy sauce, vinegar and sesame oil with 1 tablespoons water. Add tofu and marinade for at least an hour. Reserve marinade.
Heat oil in a large nonstick skillet over high heat. Cook tofu until golden brown then set aside.
Cook onions in skillet over high heat until browned. Stir constantly. Add mushrooms and cook for 2 minutes. Add bok choy stems and carrots and cook for another 3 minutes. Add peas and ginger; cook for 1 minute. Add marinade, cornstarch mixture, bok choy greens, and tofu and cook until heated through.
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