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A simple Asian stir fry with tofu, mushrooms and baby bok choy. Counting carbs? No carbs here. Gluten free and vegan!
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).
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!