Main Ingredients
– 1 package extra firm tofu
– 4 cups baby bok choy
– 2 cups carrots (sliced)
– 1 cup shiitake mushrooms (sliced)
– 30 Thai chilis (adjust to taste)
– 1 thumb-sized piece ginger (sliced or minced)
– 1 whole garlic bulb (for cooking and raw topping)
– 1 3/4 sliced onion (1/4 for cooking, remainder for raw topping)
– 2 red bell peppers (sliced)
– 1 orange bell pepper (sliced)
– 1 cup fresh basil
– 1/4 cup green onion (for garnishing)
Seasonings
– Himalayan pink salt
– Black pepper
– Parsley
– Lemon peel
1. Prepare Tofu: Drain and press tofu to remove moisture. Cut into cubes.
2. Sauté Vegetables:
– Heat sesame oil in a large skillet over medium-high heat.
– Add garlic (from cooking ingredients), onions (reserve 1/4 for raw topping), ginger, and sauté until fragrant.
– Add carrots, shiitake mushrooms, bell peppers, and Thai chilis. Stir-fry for 5-7 minutes until they soften.
– Add baby bok choy and cook until wilted.
3. Cook Tofu:
– Push vegetables to the sides and add cubed tofu in the center.
– Drizzle with Bragg’s liquid aminos, and season with salt, pepper, parsley, and lemon peel.
– Stir to combine and allow tofu to brown for 5-7 minutes.
4. Prepare Raw Topping:
– In a bowl, mix raw garlic, sliced onion, ginger, and poblano pepper.
5. Serve:
– Plate the stir-fried tofu and vegetables, top with the raw mixture, and sprinkle with sliced green onion.
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Here’s the recipe!!
Main Ingredients
– 1 package extra firm tofu
– 4 cups baby bok choy
– 2 cups carrots (sliced)
– 1 cup shiitake mushrooms (sliced)
– 30 Thai chilis (adjust to taste)
– 1 thumb-sized piece ginger (sliced or minced)
– 1 whole garlic bulb (for cooking and raw topping)
– 1 3/4 sliced onion (1/4 for cooking, remainder for raw topping)
– 2 red bell peppers (sliced)
– 1 orange bell pepper (sliced)
– 1 cup fresh basil
– 1/4 cup green onion (for garnishing)
Seasonings
– Himalayan pink salt
– Black pepper
– Parsley
– Lemon peel
Cooking Ingredients
– 2-3 tablespoons toasted sesame oil
– Bragg’s liquid aminos
Raw Topping Ingredients
– 1 whole garlic bulb (raw)
– 1/4 sliced onion (raw)
– 1 thumb-sized piece ginger (raw)
– 1 poblano pepper (raw, sliced)
Cooking Instructions
1. Prepare Tofu: Drain and press tofu to remove moisture. Cut into cubes.
2. Sauté Vegetables:
– Heat sesame oil in a large skillet over medium-high heat.
– Add garlic (from cooking ingredients), onions (reserve 1/4 for raw topping), ginger, and sauté until fragrant.
– Add carrots, shiitake mushrooms, bell peppers, and Thai chilis. Stir-fry for 5-7 minutes until they soften.
– Add baby bok choy and cook until wilted.
3. Cook Tofu:
– Push vegetables to the sides and add cubed tofu in the center.
– Drizzle with Bragg’s liquid aminos, and season with salt, pepper, parsley, and lemon peel.
– Stir to combine and allow tofu to brown for 5-7 minutes.
4. Prepare Raw Topping:
– In a bowl, mix raw garlic, sliced onion, ginger, and poblano pepper.
5. Serve:
– Plate the stir-fried tofu and vegetables, top with the raw mixture, and sprinkle with sliced green onion.
ENJOY!