Bok Choy and Tofu Stir Fry
1 block of firm tofu, drained and pressed
4-5 baby bok choy heads, washed and chopped
1 red bell pepper, sliced
1 onion, sliced
2 garlic cloves, minced
2 tablespoons of soy sauce
2 tablespoons of hoisin sauce
2 tablespoons of cornstarch
1/4 cup of vegetable broth
2 tablespoons of extra-virgin olive oil
Salt and pepper to taste
Cut the pressed tofu into bite-sized cubes.
In a mixing bowl, combine the soy sauce, hoisin sauce, cornstarch, vegetable broth, and a pinch of salt and pepper. Whisk to combine and set aside.
In a large skillet or wok, heat the extra-virgin olive oil over high heat. Add the sliced onion and minced garlic and stir-fry for 1-2 minutes, or until the onion is translucent.
Add the chopped bok choy and sliced red bell pepper to the skillet and stir-fry for another 2-3 minutes, or until the vegetables are tender.
Push the vegetables to the side of the skillet and add the cubed tofu to the empty space. Stir-fry the tofu for 2-3 minutes, or until it is lightly browned.
Pour the sauce mixture into the skillet and stir everything together until the sauce thickens and coats the ingredients evenly.
Remove the skillet from the heat and let it cool for a few minutes before serving.
Serve the Bok Choy and Tofu Stir Fry as a main dish, accompanied by rice or noodles.
This recipe is both delicious and sustainable because it features bok choy, which is a seasonal and locally-grown vegetable, and tofu, which is a protein-rich and sustainably-produced ingredient. By using vegetable broth instead of meat-based broth, you can reduce the environmental impact of the recipe. Plus, by using hoisin sauce instead of high-sodium soy sauce, you can create a healthy and eco-friendly stir-fry. Enjoy your Bok Choy and Tofu Stir Fry!
- Calories: 306
- Protein: 21g
- Fat: 17g
- Carbohydrates: 22g
- Fiber: 5g
- Sugar: 6g
- Sodium: 1148mg
The nutritional values provided are for one serving, and please keep in mind that these values may vary based on the brand and quantity of ingredients used.