Thursday, July 7, 2011

149:Tofu Stir Fry with Bok Choy, Snow Peas, Onions & Mushrooms

We got Bok choy in our CSA box today and there were still snow peas left from last week's share, so we tried a Martha Stewart recipe:
We made some 10 minute brown rice to go with the stir fry.
This stir fry has a very light sauce.
We all agreed that it was very tasty and the lime added a nice flavor
L. said the tofu was excellent. 
  • 1 pound firm tofu
  • 2 tablespoons reduced-sodium soy sauce, plus more for serving (there was only 1 tbs left in the bottle - so we added 1 tbs of vegan Worcestershire sauce)
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon canola oil
  • 2 small onions, cut into wedges
  • 9 ounces button mushrooms, quartered (we used an 8 oz package)
  • 1 large red bell pepper, ribs and seeds removed, cut into 1-inch squares (we had one strip of a red pepper, about 1/4 of a yellow one and 1/2 of a green)
  • 1 1/4 pounds bok choy, cut into 1 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 teaspoons cold water
  • Lime wedges, for serving


  1. Halve tofu block lengthwise; slice each half into 8 rectangles. Arrange on a paper towel-lined baking sheet; top with more paper towels and another baking sheet. Weight with canned goods or a skillet. Refrigerate overnight or at least 20 minutes.
  2. Transfer tofu to a shallow dish. In a bowl, whisk together soy sauce, vinegar, and sesame oil with 1 tablespoon water; pour over tofu. Marinate 5 minutes (reserve marinade).
  3. Heat canola oil in a 12-inch nonstick skillet over high heat. Cook tofu until golden, 1 to 2 minutes per side. Set tofu aside.

Stirring constantly, cook onions in skillet over high heat until browned, 5 minutes. Add mushrooms; cook 2 minutes. Add red pepper and bok choy stems; cook 3 minutes. Add peas and ginger; cook 1 minute. Add marinade, cornstarch mixture, bok choy greens, and tofu. Cook until heated through. Season with soy sauce as desired. Serve with limes.
 The finished product.

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