tofu & bok choy stir fry with brown rice
Image by laurengalanter
Brown rice – make this ahead of time and have it on the side
Bok Choy or other choy (I employed baby bok choy) – chop this up, separate the stalk bits from the leafy bits
Firm tofu – minimize into cubes
A couple of scallions, diced
Toasted sesame oil
Soy sauce (i use reduced sodium)
Ginger (i used powdered but fresh works too)
Combine all components for sauce in a bowl according to taste. I place in a ton of garlic and soy sauce, not as much lemongrass or sesame oil. Add about a teaspoon of cornstarch. Depends how thick you want the sauce I guess.
Throw it in a wok! I cooked the tofu first for a whilst in the sauce. Then I added the minimize up stalks of the choy, since people consider longer to cook than the leaves of the choy. As soon as that things looks practically carried out, add the choy leaves. Then sprinkle with scallions.