Mizuna Bok Choy Tofu Sesame Stir Fry Recipes

MIZUNA, BOK-CHOY, + TOFU SESAME STIR FRY

Steps:

• ⅓ cup toasted sesame or regular sesame seed oil
• 2 Tbsp miso paste
• 2-4 Tbsp chili garlic sauce (depending on how spicy you would like it to be)
• 1 lemon - freshly squeezed
• ½ cup tamari (gluten-free soy sauce)
• ¼ cup rice vinegar
• 2 Tbsp cooking rice wine (optional)
• Preheat the oven @420, drain package of tofu and cut tofu into large cubes and place on sheet tray lined with a parchment paper and bake for 20-25 minutes or until golden brown on visible sides. Allow to cool before attempting to separate from parchment paper.
• Prepare the vegetables: wash and prep the mizuna & bok choy, slice the avocado, peel & mince up the garlic and ginger, prepare the sauce, and cook the quinoa while your oven is preheating/tofu is baking.
• In a large saute pan or wok, add ¼ cup of sesame seed oil with the minced ginger and garlic and allow to brown lightly on medium-high heat, once deeper aromas start to hit your nose, add the tofu and about ¼ cup of the sesame miso stir fry sauce, add the bok choy, add more sauce, and allow to cook for about 8-10 minutes depending on how well cooked you would like your bok choy.
• Add the mizuna last, and any remaining sauce, and cook just until they are soft but not chewy & you're done.
• Serve with a side of quinoa and freshly sliced avocados.

STIR-FRIED SESAME BOK CHOY

Steps:

• Heat a large nonstick skillet or wok over med-high heat until a drop of water sizzles.
• Add the oil to the skillet and swirl to coat the pan.
• Add in the garlic, ginger, and crushed red pepper; stir-fry until fragrant--about 30 seconds.
• ADd in the bok choy; cook, stirring often, for 3 minutes.
• Stir in the broth, soy sauce, sugar, and cornstarch; bring to a boil stirring constantly.
• Cook 1 minute or until thickened.
• Remove from heat and sprinkle with sesame seeds.