Bok Choy, Mushrooms & Tofu Stir-Fry

Directions

In a wok or a large nonstick skillet over medium high heat. Add 1 tablespoon oil, heat until hot.

Add tofu cubes to the wok or pan, reduce heat to medium heat, stirring occasionally, and cook until the cubes become golden, brown and firm, about 8 minutes. Transfer the cooked tofu onto a plate and set aside.

Meanwhile whisk together all the sauce ingredients in a bowl until well blended. Set aside.

Add the remaining 1 tablespoon oil to wok or skillet, and return the heat to medium-high.

Heat until the oil is hot, add garlic, ginger, and scallions, stirring constantly, and cook for about 1 minute until very fragrant.

Stir in mushrooms, and cook until most of the liquid has evaporated, 6 to 8 minutes.

Add all the peppers, and cook for another 2 to 3 minutes, until the peppers just start to become tender.

Stir in the boy choy, cook until the leaves are wilted and the stems just start to become tender but still crisp.

Add the tofu cubes back into the wok or skillet, and pour the sauce over.

Cook and stir until all the vegetables and tofu cubes are well coated and heated through 2 minutes. Remove from heat and serve with steamed rice or steamed buns.