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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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a nice dish that can be used as a main course or a side course with a meat meal Ingredients:
8 oz. firm tofu, drained and patted dry |
3 t teriyaki sauce |
1 small head bok choy |
2 t sesame seeds |
5 oz. mushrooms, each cut into quarters |
2 t olive oil, divided |
1 clove garlic, finely chopped |
2 carrots, cut into slices |
1 small onion, cut into 1/4 wedges |
1 3-oz. pkg mixed bean sprouts |
Directions:
1. Cut tofu into 1/2 thick slices
2. cut slices diagonally in half.
3. Marinate tofu in teriyaki sauce for 15 minutes
4. Meanwhile, cut bok coy stems into 1 pieces and leaves into strips
5. set aside
6. In large skillet, over high heat, toast sesame seeds until golden about 3-4 minutes
7. remove seeds, set aside
8. Heat 1 T oil in skillet
9. drain tofu and reserve teriyaki sauce
10. In oil in skillet saute tofu 5-6 minutes until golden
11. set aside
12. In remaining oil saute garlic 1 minute
13. Add carrots, onion, mushrooms and bok choy stems and saute 8 minutes
14. add bean sprouts and bock choy leaves and cook 1 minute longer
15. Return tofu and teriyaki sauce to skillet
16. simmer 1 minute
17. arrange ingredients on platter
18. sprinkle with sesame seeds
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