Recipe for Stir-Fried Tofu and Bok Choy 
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Yield:
4
Ingredients:
Amount Ingredient
1 lb firm or extra-firm tofu, drained
1 tbl vegetable oil
1 bn bok choy with leaves
sliced crosswise and rinsed
3 x thinly sliced scallions, up to 4
(or other green spring onion such as ramps or Egyptian onion)
3 x cloves garlic, minced
3 tbl bottled stir-fry sauce, or to taste
Crushed red pepper flakes, (optional)
Instructions:
Instructions: 4 SERVINGS DAIRY-FREE

Meal plan: Cook an 8-oz. package of Asian noodles (udon, soba or Chinese wheat noodles), then season with soy sauce and a small amount of dark sesame oil. In addition, serve sliced red and green bell peppers, crisp cucumbers and carrot sticks.

Cut tofu into 1/2-inch-thick slices. Blot well between several layers of paper towels, then cut into 1-inch dice.

In wok or wide skillet, heat oil over medium-high heat. Add tofu and stir-fry until golden on both sides, about 5 minutes.

Add bok choy, scallions, garlic, stir-fry sauce and 2 tablespoons water.

Stir-fry until bok choy is wilted, 3 to 4 minutes. Stir in crushed red pepper flakes and peanuts if using, and serve right away.

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