Bok Choy and Baked Tofu Stir Fry in Citrus-Ginger Sauce
 
 
Make use of citrus this season by infusing it into this fabulous stir fry sauce!
Yield: 4 servings
Ingredients
  • 1½ lb bok choy
  • 1 14-oz package lite firm tofu, baked
  • ½ cup fresh squeezed orange juice
  • 2 tbsp soy sauce
  • 2 tsp maple syrup (or honey or agave)
  • 1 tbsp rice vinegar
  • ¼ tsp dark sesame oil
  • 2 tsp cornstarch
  • 1 large carrot, cut into matchsticks
  • 1 tbsp minced ginger
  • 1 can water chestnuts, slivered
  • 3 cloves garlic, minced
  • 6 oz cremini mushrooms, sliced
  • 4 roasted sweet potatoes, or rice, barley, quinoa, etc
Instructions
  1. Wash the heads of the bok choy well and trim the bottom. Cut the bottom, whitish part of the stalk into ½-inch slices. Set them aside. Slice the green leaves thinly and place on a separate plate.
  2. Cut the tofu into slices or cubes. Combine the orange juice, soy sauce, maple syrup, rice vinegar, sesame oil, and cornstarch in a bowl.
  3. Heat a large wok or deep skillet. Spray with cooking spray. Add the bok choy stalks, carrot, and ginger. Cook for 2-3 minutes. Add water chestnuts, garlic, and mushrooms, and continue to cook until mushrooms begin to soften, about 2 more minutes. Stir in the bok choy greens. Place the tofu on top and cover tightly. Steam briefly until greens are wilted and bright green, about 1-2 minutes. Stir the orange juice mixture, add it to the skillet and bring to a boil. Simmer until slightly thickened, about 30 seconds. Serve with sweet potatoes, rice, or other grain.
Notes
Adapted from Fat Free Vegan Kitchen
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2012/02/recipe-bok-choy-and-baked-tofu-stir-fry-in-citrus-ginger-sauce-eat-live-be.html