Mongolian Vegetables

By cmkasaras

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

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.