Ingredients
Scale
- 1 block (14 ounces) firm tofu, drained and pressed
- 2 tablespoons vegetable oil, divided
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 4 cups bok choy, chopped (about 2 medium heads)
- 1 red bell pepper, sliced
- 1 cup snap peas
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame seeds
- Salt and pepper to taste
- Cooked rice or quinoa for serving
Instructions
- Cut the pressed tofu into cubes measuring about 1 inch.
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
- Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
- Pour the remaining tablespoon of vegetable oil into the skillet.
- Add the minced ginger and garlic, stirring for about 30 seconds until fragrant.
- Introduce the chopped bok choy, sliced red bell pepper, and snap peas into the skillet. Stir-fry for about 3-5 minutes until tender yet crisp.
- In a small bowl, combine the soy sauce, sesame oil, honey (or maple syrup), and rice vinegar, whisking until well blended.
- Pour the sauce over the sautéed vegetables and add the cooked tofu. Gently toss to coat everything in the sauce and heat through for an additional 2-3 minutes.
- Sprinkle sesame seeds on top and season with salt and pepper to taste.
- Serve hot over a bed of cooked rice or quinoa.
Notes
- For a vegan option, use maple syrup instead of honey.
- Feel free to add other vegetables like carrots or broccoli for more variety.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg