Mongolian Vegetables
By cmkasaras
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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
Details
Preparation
Step 1
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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