I whipped this up a few nights ago – was wonderful the next day too! Super healthy and the taste is amazing.
12 oz extra firm tofu, cut into cubes
4 cups baby bok chop, leaves separated
1 cup sliced green onions
1 lb shitake mushrooms, sliced
3 cloves garlic, thinly sliced
3+ TBSP sliced Ginger
1 TBSP peanut oil
1/2 TBSP toasted sesame oil
Chicken broth, as needed
2 TBSP soy sauce
2 tsp toasted sesame oil
2 tsp rice wine vinegar
Mix sauce together and set aside.
In a 12 inch saucepan or wok, heat 1 TBSP peanut oil over med high heat.
Once oil is shimmery, add mushrooms in one layer (you may need to do a two batches) and cook undisturbed for 2 -3 min. If the pan starts to dry out add a TBSP or so of chicken broth. Stir mushrooms and let cook for another 2-3 min until nicely browned. Transfer to a bowl and cook next batch.
Wipe out pan, add 1 TBSP peanut oil, heat over med high heat. Once oil shimmery, add tofu. Cook 2-3 min on each side until browned. Remove from pan and drain on paper towel.
Wipe out pan and add sesame oil, heat over med high heat. Add onions, garlic & Ginger, cook for 1 minute. Add bok chop and toss till wilted, add sauce and mushrooms and tofu to heat through, about 1 min.
4 WW PP