This tofu and vegetable stir-fry calls for bok choy and carrots, but it's the sauce that makes this "bowl" shine. Feel free to substitute whatever vegetables you like or have on hand. Broccoli and red bell peppers or asparagus and mushrooms would also be delicious.
Asian Tofu and Veggie Stir-Fry
3 cloves garlic
2 tablespoons fresh ginger
1 Thai chile
1/4 cup soy sauce
2 to 3 tablespoons fish sauce
2 tablespoons honey
2 tablespoons lime juice
2 tablespoons peanut oil
8 ounces firm tofu, cut into cubes
4 heads baby bok choy, leaves separated and well rinsed
4 carrots, peeled and shredded or shaved
2 cups cooked brown rice
2 green onions, chopped
Lime wedges, for serving
Make the stir-fry sauce. Put the garlic, ginger, Thai chile, soy sauce, fish sauce, honey and lime juice in a blender or small food processor and blend. Set this aside.
Heat the peanut oil in a wok or large skillet over high heat. When the oil is hot, add the tofu and fry until browned on all sides. Remove and place on a paper towel-lined plate to drain.
Pour off the rest of the oil and add the bok choy and carrots to the wok along with about 2 tablespoons of the sauce. Stir-fry until the bok choy wilts, return the tofu, and add the remaining sauce. Divide rice between two shallow bowls. Toss stir-fry and divide over servings of rice. Garnish with chopped green onions and lime wedges.
Makes 2 servings.
Inspired by a recipe from Pinch of Yum website
Food on 04/29/2015