ABOUT THE RECIPE:

This Bok Choy, Red Pepper, and Tofu Sauté features lots of fresh veggies and tofu, making a hearty, flavorful, and colorful meal for any night of the week.

Makes 4 to 5 servings / Prep Time: 25 minutes / Stove Top: 31 to 36 minutes

INGREDIENTS:

EASY SAUTÉ SAUCE

• 3 tablespoons maple syrup
• 1½ tablespoons tamari or coconut aminos
• ¼ rounded teaspoon garlic powder

TOFU

• 1 block (15 to 16 ounces) super-firm or extra-firm regular tofu (refrigerated package or tub) well-drained and cut into 1-inch cubes 
• 1 tablespoon tamari or coconut aminos
• 1 tablespoon extra-virgin olive oil
• ¼ rounded teaspoon garlic powder
• ¼ teaspoon crushed red pepper (use ½ teaspoon for extra spicy!)
• 1½ tablespoons Easy Sauté Sauce

BOK CHOY & PEPPERS

• 1 large head bok choy or 6 to 8 small heads baby bok choy, washed well and sliced (see Chef’s Note for slicing instructions)
• 1 large sweet red bell pepper, seeded and sliced
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon crushed red pepper (use ½ teaspoon for extra spicy!)
• 1 tablespoon tamari or coconut aminos

INSTRUCTIONS:

Put all of the Easy Sauté Sauce ingredients into a small bowl and stir with a whisk to combine.

Put the tofu, 1 tablespoon tamari, 1 tablespoon oil, ¼ rounded teaspoon garlic powder, and ¼ teaspoon crushed red pepper into a large sauté pan. Cover and cook over medium-high heat, stirring occasionally, for 8 to 10 minutes. Decrease the heat to medium and add 1½ tablespoons of the Easy Sauté Sauce. Cover and cook, stirring occasionally, for 6 minutes, or until the tofu is golden brown. Transfer the tofu to a covered plate to stay warm while you cook the veggies.

Put the bok choy stalks, red pepper slices, 1 tablespoon oil, and ¼ teaspoon crushed red pepper into the pan. Cover and cook over medium-high heat, stirring occasionally, for 4 to 5 minutes. Decrease the heat to medium, uncover and cook for 2 minutes, to allow some of the excess moisture (from the bok choy stalks) to cook down. Add the bok choy leaves and 1 tablespoon tamari, cover and cook, stirring occasionally, for 2 to 3 minutes. Uncover and cook for 2 minutes more, to allow any of the excess moisture to cook down. Add the tofu back into the pan, along with all of the remaining Easy Sauté Sauce. Cover and cook, stirring occasionally, for 5 to 6 minutes or until the tofu is heated through. To serve, spoon a generous amount of the sauté over quinoa, rice, or millet, and serve.

CHEF’S NOTE: To cut large bok choy or baby bok choy, start by cutting off the tough root end from each head of bok choy. Remove any discolored leaves, separate the stalks, and place in a bowl of water. Swish the stalks to loosen any bits of dirt from the stalks. Put the stalks in a large colander, rinse well under cold running water and then drain. Gather the clean stalks into a bunch, put them on a cutting board and slice the stalks crosswise, starting at the root end. When you get to the tender green leaves, roll them up and cut across into thin slices. At this point, thoroughly rinse the bok choy stalk slices and leaves again (in separate colanders) under cold running water, to be certain all of the sand and dirt is thoroughly removed.