Tofu and Bok Choy Stir-Fry

sandravalvassori.com

Peachymomof3

subheading: For the Sauce:

3 tablespoons low-sodium soy sauce (use Tamari for gluten-free)

1 tablespoon rice vinegar

2 tablespoons shaoxing wine or dry sherry

1 tablespoon honey or any other sweetener such as maple syrup, brown sugar, cocnut sugar, etc.

1 tbsp water

subheading: For the Stir-Fry:

1 14-oz pkg extra firm tofu (*see notes)

1 tablespoon soy sauce (use Tamari for gluten-free)

1 teaspoon sesame oil

2 tablespoons cornstarch

2 tablespoons neutral-flavoured oil, divided (I use avocado oil)

1 pound baby bok choy (**see notes for cleaning)

1 -inch piece of ginger root, peeled and minced

3 garlic cloves, minced

3 green onions/scallions

2 red chilis, seeded and sliced thinly

1 cup toasted cashews or peanuts (optional)

2 tablespoons sesame seeds for garnish (optional)

Directions at sandravalvassori.com

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