Tofu Bok Choy Stir Fry

This recipe turned out to be delicious, much better than I anticipated! I hope y’all will try it. It’s super easy and makes a lot, so it’s perfect for a group. Picture your friends around the table playing cards or discussing a book or just laughing and drinking wine. This is the perfect meal for such a gathering. I made this for my husband and I and we ate the leftovers for 3 more meals, so I think I’m pretty safe in saying that this recipe, cooked as written makes 6-8 modest servings or 4 extra large ones.

Ingredients:

1 large onion, chopped

1 Tbs olive oil, divided

1 tsp chopped garlic

1 bunch baby bok choy, leaves removed, stems chopped. You can use regular bok choy; I just like the vibrant green leaves on the baby version

2 ribs celery, slicded

1, 8 oz. package extra firm tofu cubes drained 10 min on paper towel Note: If you’re not a tofu fan or avoid soy, feel free to substitute chicken

8 oz. sliced mushrooms

1 Tbs tamari or soy sauce

1 Tbs chili garlic sauce

1 c. organic quinoa cooked according to package directions

1/2 c. peanuts roughly chopped

Instructions: Saute onion and chopped boy choy stems in 1/2 Tbs olive oil over medium-high heat 3-4 min until onion is translucent. Add the garlic and cook 3 min more. Remove from pan.

Turn burner down to medium heat, add the other 1/2 Tbs olive oil and cook the tofu cubes. Brown cubes on every side, turning often. If you’re not used to cooking tofu, know that it is fragile, so be gentle as you turn the cubes.

Meanwhile, cook the quinoa.

Add the mushrooms to the pan; cook to release juices and soften. Add the tamari and chili garlic sauce, then the chopped green boy choy leaves. Cook 3-4 minutes to allow leaves to wilt. Add the onion mix back to the pan. Stir thoroughly to heat through.

Serve over quinoa and top with 1 Tbs chopped peanuts.