RECIPE: Ginger-Sriracha Tofu & Bok Choy

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Oftentimes I get the craving for the salty/savory spiciness of Chinese food, so to curb that craving for take-out, I like to make healthy, homemade Asian-inspired meals. You can make a similar dish, but you control how much salt, sugar and oil you do (or do not) use! Bok choy was looking beautiful at the Farmer’s Market, so I picked spices and other veggies that would pair well — and it turned out delicious! I like a lot of spice – so I made this dish extra spicy, but it’s easy to downplay the spice to be a little bit more mild. Or the same veggie/tofu combination would go great with a thai-peanut sauce as well!

(serves 2)
2 Stalks of baby bok choy
1/2 Small onion
1 Clove garlic
1/2 Block of tofu – or 1 cup of cubes
1/2 Cup snow peas
1/2 Cup mushrooms (any kind)
1 tbsn Sesame seeds
Sauce (Sriracha, mixed with 1 tbsp fresh grated ginger, and 1tsp soy sauce)

1. Sautee the onions and garlic in oil (sesame) until soft and golden
2. Add cubed tofu and cook 5-8 minutes
3. Add mushrooms, snow peas and sauce
4. While other veggies are cooking, steam stalk of bok choy on high for 10 minutes, or sautee with olive oil for 8
5. Serve tofu and vegetable mixture over bok choy and sprinkle with sesame seeds

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