Tofu and Bok Choy Stir Fry: CSA Tuesdays
  • 1 block extra firm tofu
  • 1 T. olive oil
  • ½ onion, thinly sliced
  • 2 c. broccoli florets
  • 1 red pepper, seeded and thinly sliced
  • ½ c. sliced mushrooms
  • 4 garlic cloves, minced
  • 1 large bok choy, cut crosswise into small pieces
  • ¼ c. lite soy sauce
  • 2 T. cornstarch
  • 1 T. white wine
  • 2 t. sesame oil
  • 1 T. rice vinegar
  • 1 t. molasses
  • ½ t. red pepper flakes
  • 1 t. ginger, minced
  1. Cut the tofu into 5 slices, then cut each one in half. Cut each rectangle diagonally into triangles.
  2. Spray a large skillet with cooking spray. Heat skillet over medium heat and add the tofu to the pan. Cook for 4-5 minutes per side or until it starts to brown.
  3. Add olive oil to the pan along with onions, broccoli, red pepper, mushrooms, and garlic. Stir fry for 5 minutes.
  4. Add the bok choy to the skillet and cook for 3-4 minutes.
  5. In a small bowl combine the soy sauce, cornstarch, white wine, sesame oil, rice vinegar, molasses, red pepper flakes, and ginger. Mix well then pour over top of the tofu and vegetables. Stir to coat with the sauce.
  6. Heat for 2 minutes. Remove from heat and serve over rice.
Source: Adapted from Divine Healthy Food
Recipe by Hezzi-D's Books and Cooks at