We'd recently gotten some bok choy, and we had a lot of tofu, so when I saw this recipe on Savvy Vegetarian, I knew it was a go. This recipe, like most stir fries, is quick, easy, versatile, and quite forgiving. For example, I threw in the soy sauce a bit early, before the tofu had a chance to get all golden. But all was not lost. The tofu simply soaked up all the flavor - no grudges held. Don't you just love those flexible and forgiving recipes? I know I do!
Yield: 6 servings
|1 pound||2 blocks||tofu, cut into half inch cubes||roughly 32 per block - Don't laugh! I majored in engineering.|
|3 heads||bok choy, washed and cut|
|1 tablespoon||soy sauce|
|2 cloves||garlic, minced|
|1/4 cup||carrots, minced|
- Gather all materials.
- Stir fry tofu until mostly golden brown.
- Add remaining materials (except bok choy leaves), and stir fry until bok choy stems are about 75% cooked
- Add in bok choy leaves, and stir fry until just wilted.