- 2 T canola oil
- 1 red bell pepper
- 1/4 lb green beans
- 1 spring onion (whole onion - white and green)
- 1 bunch baby bok choy
- 1 package extra firm tofu
- 1/2 bottle The Czar's Fine Foods Pinot Szechuan Sauce
This was my first opportunity to use my new TofuXpress tofu press. This press allows you to press all of the water out of tofu using a spring-loaded mechanism leaving it much firmer. I pressed my tofu for one hour. If you don't have a tofu press, just put the tofu on a plate covered in paper towels and stack other plates and some sort of weight on top and leave it for an hour.
In the meantime, slice the vegetables. I started by slicing the bottom of each baby bok choy, which made these pretty little flowers. We didn't use them, we just thought they were pretty.
Chop each stalk in half, then chop 1-inch slices all the way up the baby bok choy width-wise.
Next, slice the spring onion into thin strips using both the white and green parts.
Then, cut the ends off the green beans and chop them in half. Dice the red bell pepper.
When the tofu is done, remove it from the TofuXpress press or from the plates and chop into little rectangular pieces.
Heat a wok on medium-high heat. Add canola oil, red bell pepper and green beans and cook for 5 minutes. Add the spring onion and cook for another minute. Then, add the baby bok choy and tofu and 2 tablespoons of sauce and cook for another 7 minutes or until the tofu browns and takes up the sauce. Add about half a bottle of sauce at the end and toss.
Serve over short grain brown rice for a simple, easy, tasty lunch.
Submitted by Veracious Vegan