I find this recipe to be really vibrant in color and in flavor. I've kicked up the heat in this dish, but feel free to tone the spice down to your liking and also free to add other vegetables if you prefer. And what's great about this mixture is that you can serve it over noodles or rice, or even stuff them in to some lettuce wraps!
2tablespoonsoil, I like to use 1 part vegetable and 1 part toasted sesame oil
14ouncesextra firm tofu, use “pressing” method to get rid of excess moisture
½cupcarrots, shredded or matchsticks
3baby bok choy, hard ends cut off, portioned, white ends sliced thin – still leaving the long leafy green portion in tack
2scallions, thinly sliced with white and green parts separated
½smallred bell pepper, thinly sliced
For the Sauce:
4tablespoonstamari or soy sauce
1tablespoonagave nectar, or honey
1tablespoontoasted sesame oil
½tablespoonchili garlic sauce, or Sriracha (Adjust heat to your liking, if you don’t like it spicy)
½tablespoonChinese hot mustard, or dijon mustard (Adjust heat to your liking, if you don’t like it spicy)
1teaspoonrice wine vinegar
2clovesgarlic, finely grated
⅓inchknob ginger, finely grated
Suggested Accompaniments:
rice or rice noodles
fresh herbs such as cilantro or Thai basil
sesame seeds
scallions, thinly sliced
cucumbers, thinly sliced for some added freshness
chili garlic sauce
the remaining sauce, for topping
Equipment
1 Large Skillet
Instructions
Make the tofu:
In a large skillet or wok, heat the oil over medium heat and crumble your tofu up into small pieces directly into the skillet. Allow this mixture to cook for about 15 minutes, stirring occasionally, to ensure it all is golden brown. It will look a little like scrambled eggs and golden in color, but you will want it a bit browner than that, like ground meat. It will take a little time, so be patient.
Add in your carrots, white part onions, and white end parts of your bok choy. Sauté that for another 5 to 10 minutes, then stir in half of your sauce mixture (leaving the other half as a topping at the table) and ensure it is mixed in well and the tofu absorbs the moisture.
Lightly fold in your green parts of bok choy and red bell pepper. Sauté just until bok choy begins to wilt.
Meanwhile, make the sauce:
In a small bowl, mix the ingredients for your sauce and set to the side.
To serve:
Serve this mixture over rice or noodles. Add any other accompaniments and enjoy!