Tofu Puff & Bok Choy Stir-fry |
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SERVES 2PREP •COOK
Chinese stir-fry base
| 1 | thumb | ginger, thinly sliced | ||
| 5 | cloves | garlic, thinly sliced | ||
| 1.5 | tablespoon | toasted sesame oil | ||
| 1.5 | tablespoon | soy sauce |
In a pan over medium-high heat, sauté ginger and garlic in toasted sesame oil until slightly browned.
Add soy sauce and stir for 30s.
vegetables
| 5 | shiitake mushrooms, sliced | |||
| 3 | tofu puffs, chopped into medium sized pieces | |||
| ½ | cup | water | ||
| 2 | bok choy, leaves separated |
Add to sauté shiitake mushrooms for 1 min.
Add tofu puffs and water. Cover with lid to simmer until tofu is softened (~10 mins). Occasionally press the tofu and stir to make sure that the sauce is absorbed. Add more water if desired for more sauce.
Add to incorporate bok choy. Cover with lid to simmer until softened.