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–+ servings

Bok Choy Tofu Stir Fry

Recipe by: Katie Schloer
Here's an easy and delicious Daily Dozen inspired meal that uses some pantry staples, Bok Choy Tofu Stir Fry. This recipe is from Katie Schloer.
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Course Main Course
Difficulty Moderate
Servings 3
Daily Dozen Beans, Cruciferous Vegetables, Herbs and Spices, Nuts and Seeds, Other Fruits, Other Vegetables, Turmeric

Equipment

  • 1 multicooker such as an Instant Pot

Ingredients
 
 

  • 1 lb extra-firm tofu, sliced
  • 1 lb bok choy, chopped
  • 8 oz button mushrooms, chopped
  • 2 summer squash, chopped
  • ¼ cup water

For the sauce

  • 2 cloves garlic, finely diced
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon garlic powder
  • 1 tablespoon finely diced ginger
  • 2 tablespoons miso
  • 2 tablespoons lime juice
  • 2 tablespoons date syrup
  • 3 tablespoons water

To serve

  • 2 scallions, chopped
  • ¼ cup cashews
  • black sesame seeds or black cumin seeds, for garnish

Instructions
 

  • Add the tofu, bok choy, mushrooms, summer squash, and 1/4 cup water to a multicooker, such as an Instant Pot. Set the Instant Pot to Manual, HIGH for 3 minutes.
  • Use quick release to let off the pressure and open the lid. Drain off the extra water.
  • In a bowl, combine the sauce ingredients. Stir together until well combined.
  • Add the vegetables and tofu to a bowl for serving. Optional to pour the sauce over the vegetables or to serve the sauce on the side.
  • Serve the Bok Choy Tofu Stir Fry topped with scallions, cashews, and sesame seeds. Pair cooked whole grains, such as quinoa, oat groats, millet, or sorghum. Enjoy!