Wednesday, October 13, 2010
oriental tofu/ vegetable/rice dish
Cubed package of Tofu (14-16 oz)
soy sauce or Bragg liquid aminos (GF)
Bok choy (4-5 stocks)
yellow and orange bell pepper (3/4 of each large pepper)
canned or fresh bean sprouts (I used 1 can)
1 small carrot
a few pieces of chopped cauliflower
garlic (optional)I can't remember if I used it!
dark brown mushrooms (not sure what kind --they were loose in a big box)
ginger (about 1/2- to 1 inch fresh--grated and some chopped)
Toss Tofu with soy sauce or Bragg's sprinkled liberally. Place under the broiler and cook 5 minutes and then toss and cook another 5 minutes and toss again until browned.
Meanwhile in large iron skillet or wok, place a bit of olive oil. Place chopped onion and chopped bell peppers, chopped carrot, mushroom and cauliflower. Cook about 5 minutes on medium high and add the white part of the bok choy. When almost done and the green part of the bok choy and the can of drained bean sprouts. Add grated and chopped ginger, garlic (if using), and sprinkle with soy sauce. Add the cooked tofu. Cover and heat until the greens are wilted and everything is warmed through. Serve on top of rice.