Ingredients
1 pound bok choy or baby bok choy, cut into 1 inch pieces
2 tablespoons vegetable oil (6 teaspoons)
½ cup white onion, thinly sliced
1 pound firm tofu, drained and cut into 1 inch pieces
Mix the following and set aside:
1 tablespoon low-sodium soy sauce
1 tablespoon fresh garlic, chopped
Directions
1.Wash hands well with soap and warm water. Wash produce well.
2.Place a large serving plate next to the stove.
3.Heat 2 teaspoons vegetable oil in wok or large skillet until hot.
4.Without overcrowding the pan, pour in sliced onion and carrots and cook on high, stirring constantly for 3-5 minutes until onions are soft and browned.
5.Transfer to serving dish. Pour in 2 more teaspoons of oil into hot pan. Heat until hot, then add bok choy.
6.Stir fry for 2-3 minutes until firm, but tender. Transfer to serving dish.
7.Add the remaining 2 teaspoons of oil to hot pan, pour in tofu. Stir fry until brown.
8.Stir sauce and pour over tofu. Cook for 2-3 minutes, until thickened.