garlic clove, minced
baby bok choy, bottom part removed
baked organic tofu, sliced
1 tablespoon gluten-free oyster sauce or 1 tablespoon
crushed red pepper flakes
- Heat oil in a sauté pan. Sauté ginger and garlic.
- Add bok choy and place julienned carrot and sliced tofu on top of bok choy.
- In a small bowl, mix 2 Tbsp of water, oyster sauce and tamari and pour over the vegetables and tofu.
- Cover and cook until the vegetables are soft.
- (Optional) Sprinkle some crushed red pepper.