Stir Fried Bok Choy and Orange Cauliflower with Tofu
Author: Hindy Garfinkel
Recipe type: Main Course, Dinner
Cuisine: Stir Fry, Asian
- 1 tbsp. canola oil or other flavorless oil
- 2 tsp. sesame oil
- 1 lb. extra firm tofu, drained and pressed - cut up in to cubes
- 2 tsp.
- 3 shallots, chopped
- 4 cloves garlic, chopped
- 2 tbsp. ginger, chopped
- 1 head of bok choy, cut up in 1-inch pieces
- 1 head of cauliflower, washed and cut in to florets
- 2 tbsp. tamari or soy sauce
- 2 tbsp. hoisin sauce
- 2 tbsp. red miso
- 3 tbsp. vegetable broth
- 2 tsp. red pepper flakes
- scallions, chopped plus extra to garnish
- Heat up the oils in a large wok or saute pan
- Add in the cubed tofu and brown for a few minutes
- Once the tofu has browned, add in the salt, onions, garlic, ginger and garlic and saute a few minutes.
- Add in the cauliflower and bok choy and stir fry for about five minutes. Let the veggies soften. You don't want them too mushy.
- Mix up the soy sauce, miso, hoisin and vegetable broth in a small bowl and then pour over the stir fry.
- Add in some of the scallions and the red pepper flakes. Taste and add additional salt as needed.
- Serve over rice. Enjoy!
Recipe by Confident Cook, Hesitant Baker at https://confident-cook.com/2013/10/stir-fried-bok-choy-and-orange-cauliflower-with-tofu.html
3.2.2124