Tofu Stir-Fry With Chinese Vegetables

WhiskingWings's Note:

Rich in energy-boosting glutamine, B5, manganese, magnesium and calcium, this is a fast and simple weeknight dinner when you’re tired. Serve over your favourite complex starch – brown rice vermicelli (you only have to soak it in hot tap water for 10-12 minutes!), whole wheat spaghetti, brown Basmati rice or even quinoa.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Serves: 4

Yield: 4.0 bowls

• 1/2 tablespoon canola oil
• 1 garlic clove, minced
• 1 tablespoon fresh gingerroot, grated
• 4 cups bok choy, coarsely chopped
• 1 cup shiitake mushroom caps, sliced
• 350 g extra firm tofu, drained, dried off and cut into 1/2-inch cubes
• 1 teaspoon toasted sesame oil
• 284 g bean sprouts (about 2 1/2 cups or 1 bag)
• 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1/4 cup minced green onion (about 4)
• 1/4 teaspoon black pepper

Directions:

1. Heat oil in a deep sauté pan over medium-high temperature.
2. Add garlic, ginger, bok choy and mushrooms; stir-fry over medium-high heat until bok choy is wilted, about 3 minutes.
3. Add the tofu cubes and sesame oil; cook, browning tofu on all sides, then add the bean sprouts and cook 1 minute, stirring often.
4. Stir in soy sauce, hoisin sauce, scallions and pepper and heat through.