Chinese Vegetables with Tofu
October is Vegetarian Awareness Month, so I am trying to see if I can go meat free for 31 days. Welcome to Day 3: Chinese vegetables with tofu. Yum.
This is a super easy, super fast dish to make. Saute chopped garlic, minced ginger, and a couple of stalks of chopped celery in a little bit of sesame oil. Then simply add in your veggies — longest cooking first — and tofu. I added sliced mushrooms and cubed up a package of firm style tofu. I also seasoned with a pinch of salt and a couple of tablespoons of soy sauce. After cooking the ‘shrooms and tofu for a few minutes, I added in a bunch of baby bok choy and a 1/2 cup of water and covered the wok. Stir it occasionally and let it cook covered for about 10 minutes. Serve on a bed of rice and sprinkle with some toasted sesame seeds, and you’ve got a very delicious and filling dinner!