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CSA Wednesday

Tofu and Bok Choy in Garlic Sauce

Stir fry tofu with bok choy, carrots, scallions, and broccoli in a delicious Asia Garlic Ginger Sauce
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Prep Time: 15 minutes
Cook Time: 23 minutes
Total Time: 38 minutes
Author: Hezzi-D

Ingredients

  • For the Sauce:
  • 6 Tablespoons light soy sauce
  • 3 Tablespoons vegetable broth
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon sesame oil
  • 1 Tablespoon ginger grated
  • 1 teaspoon black pepper
  • For the Stir Fry:
  • 1 package extra firm tofu drained
  • 2 teaspoons soy sauce
  • 1 Tablespoon dry sherry
  • 3 garlic cloves minced
  • 1 Tablespoon ginger grated
  • 2 Tablespoons olive oil
  • 1 lb. bok choy cut into pieces
  • 2 carrots peeled and cut into matchsticks
  • 1 bunch broccoli cut into florets
  • 1/2 teaspoon red pepper flakes
  • 3 scallions thinly sliced
  • 3 c. jasmine rice

Instructions

  • Combine all ingredients for the sauce in a medium bowl and set aside.
  • Cut the drained tofu into 5 slices and then each slice into 4 pieces.
  • Spray a large skillet with cooking spray and cook the tofu for 5-7 minutes per side or until browned.
  • Add the soy sauce, sherry, garlic, ginger, and 1 tablespoon of olive oil. Add in the bok choy and cook for 3 minutes.
  • Add in the carrots and broccoli and stir fry for 5 minutes. Pour the ginger sauce into the sauce and cook for 2-3 minutes. Sprinkle with red pepper flakes.
  • Divide the rice between 4 plates and then top with the tofu stir fry. Sprinkle with scallions and serve.