15-Minute

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RECIPE

Tofu Bok Choy Stir-Fry

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Using a whole pound of zucchini, this zucchini pesto is a wonderful way to add more veggies to a simple meal and put that summer zucchini to good use in a delicious way! Full of traditional pest flavors from garlic, basil, Parmesan cheese, and lemon, this easy homemade pesto also has add spinach and is made with almonds instead of pine nuts! 

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ABOUT

Dashed Trail
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PREP TIME

20 mins

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COOK TIME

15 mins

SERVINGS

4

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Remove the tofu from the package.

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1

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– Press most of the excess liquid out of the tofu in a few layers or paper towel or in a clean kitchen towel. Cut the tofu into cubes. Set aside while you make the sauce.

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2

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To make the sauce, combine the soy sauce, hoisin sauce, vinegar, honey, sesame oil, ginger, garlic, and chili sauce in a bowl.

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3

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Whisk together and then set aside.

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4

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Coat the bottom of a large skillet with oil and place over medium-high heat. Once the oil is hot, add the tofu in one layer and cook until golden brown on both sides. Remove the browned tofu to a plate.

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5

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Turn the heat down to medium then add the remaining tablespoon of oil to the pan. Add the white and light green parts of the scallions, pepper, carrot, and stems (white/light green part) of the Bok choy (leaving the leaves to add later). Cook the vegetables, stirring often, until tender.

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6

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Add the boy choy tops to the skillet and cook until wilted.

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7

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Add the tofu back to the pan then pour the sauce over the top.

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8

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Turn off the heat then garnish the stir fry with the scallion greens and sesame seeds.

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&

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ENJOY!

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AUTHOR

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