Stir-Fried Baby Bok Choy, Tofu, Shiitake Mushrooms, & Carrots
Looking for a quick and simple dinner? This one's healthy, contains a great source of protein and loads of nutrients from all the veggies. Served up in a tasty sauce!
Servings: 6 people
Calories: 209kcal
Ingredients
Vegetables and Tofu
- 1 pound baby bok choy rinsed and cut in half
- 8 ounces shiitake mushrooms discard stems and slice caps
- 8 ounces carrots peeled, cut in half and sliced thin
- 15 ounces firm tofu drained and cut into cubes
- 3 tbsp canola oil
Japanese Style Vegan Stir Fry Sauce
- 2 cups vegetable broth
- 3 tbsp soy sauce
- 3 tbsp sake wine
- 1 tbsp toasted sesame oil
- 1 tbsp maple syrup
- 1 clove garlic minced
Instructions
- Steam or boil the carrots and bok choy for a few minutes until slightly softened. Drain and rinse under cold water. Let air-dry.
- In a large skillet or wok, heat the canola oil over high heat. Lightly fry the tofu and drain on a paper towel.
- Add the shiitake mushrooms to the pan and stir-fry for 1 minute.
- Add the carrots and bok choy to the pan and stir-fry for 2 minutes.
- Combine all ingredients of the Japanese Style Stir Fry Sauce (except cornstarch and water) in a mason jar or small bowl. Shake or stir to combine.
- Add the cooked tofu and Japanese Style Vegan Stir-Fry Sauce to the pan and bring to a boil.
- Slowly drizzle the cornstarch and water slurry into the boiling stir-fry until desired consistency is reached.
- Serve over steamed rice or noodles.
Nutrition
Calories: 209kcal | Carbohydrates: 14g | Protein: 9g | Fat: 13g | Saturated Fat: 1g | Sodium: 898mg | Potassium: 262mg | Fiber: 3g | Sugar: 6g | Vitamin A: 9846IU | Vitamin C: 36mg | Calcium: 190mg | Iron: 2mg