Mongolian Vegetables

Mongolian Vegetables
Mongolian Vegetables

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    package firm cubed tofu (14 oz), drained and pressed

  • 4

    tbsp soy sauce, divided

  • 1

    tbsp dark sesame oil

  • 1

    large head bok choy (about 1.5 lbs), cut into 1/2 inch slices

  • 2

    tsp sesame seeds

  • 2

    tsp cornstarch

  • 1

    tbsp vegetable or peanut oil

  • 1

    red or yellow pepper, cut into strips

  • 2

    cloves garlic, minced

  • 4

    green onions, sliced

Directions

Place tofu in shallow dish. Combine 2 tbsp soy sauce and sesame oil. Drizzle over tofu. Let stand. Spread sesame seeds in skillet. Shake over medium-low heat x 3 mins or until seeds begin to pop and turn golden. Blend 2 tbsp soy sauce in cornstarch in small bowl. Heat oil in wok over med-high heat. Add bok choy, bell pepper, garlic and stir-fry x 5 mins. Add green onions and cook x 2 mins. Stir in tofu and cornstarch mixtures. Stir-fry x 30 seconds or until sauce boils and thickens. Sprinkle with sesame seeds.

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