The Pioneer Woman Tasty Kitchen
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Tofu, Mushroom and Bok Choy Stir Fry

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Level: Easy

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Description

A simple Asian stir fry with tofu, mushrooms and baby bok choy. Counting carbs? No carbs here. Gluten free and vegan!

Ingredients

  • 1 teaspoon Peanut Oil
  • 8 ounces, weight Tofu, Sliced Into Rectangular Strips
  • 1 Tablespoon Sesame Oil
  • 8 ounces, weight Baby Bella Mushrooms, Sliced
  • 4 ounces, weight Shiitake Mushrooms, Stems Removed And Sliced
  • 3 ounces, weight Enoki, Roots Removed
  • 1 Tablespoon Minced Garlic
  • 1 Tablespoon Minced Ginger
  • 4 bulbs Baby Bok Choy, Sliced
  • 1 Tablespoon Soy Sauce Or Gluten Free Tamari
  • 1 teaspoon Sesame Seeds
  • 1 whole Scallion, Chopped

Preparation

Heat a wok over medium heat and add peanut oil. Add tofu slices in a single layer and cook until browned on both sides. You may have to do this in batches so if you do, remove the cooked tofu from the wok and continue until all tofu is browned. Add more oil if necessary. Remove tofu from the wok.

Add sesame oil to wok and add baby bella mushrooms. Cook for a few minutes until the liquid cooks off of the mushrooms then remove them from the wok and set aside.

Add shiitake mushrooms to wok and cook for a few minutes until the liquid cooks off, then remove them from the wok and set aside.

Add enoki mushrooms to wok, cook for 2-3 minutes, then add shiitake and baby bella mushrooms back into the wok. Add garlic, ginger and baby bok choy and cook 2-3 minutes until bok choy is slightly wilted. Add soy sauce and tofu back into the pan and mix to combine everything.

Serve hot. Sprinkle with sesame seeds and chopped scallions (optional).

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