thehipsterkitchen:

Tofu & Green Vegetable Stir-Fry

Ingredients:

• 1 pound firm tofu
• 2 tablespoons reduced-sodium soy sauce, plus more for serving
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 tablespoon canola oil
• 2 small onions, cut into wedges
• 9 ounces button mushrooms, quartered
• 1 large red bell pepper, ribs and seeds removed, cut into 1-inch squares
• 1 1/4 pounds bok choy, cut into 1 1/2-inch pieces, stem and green pieces separated
• 1/4 pound snow peas, trimmed
• 5 paper-thin slices fresh ginger
• 1 teaspoon cornstarch dissolved in 2 teaspoons cold water
• Lime wedges, for serving

Directions:

1. Halve tofu block lengthwise; slice each half into 8 rectangles. 
2. Arrange on a paper towel-lined baking sheet; top with more paper towels and another baking sheet. 
3. Weight with canned goods or a skillet. 
4. Refrigerate overnight or at least 20 minutes.
5. Transfer tofu to a shallow dish. 
6. In a bowl, whisk together soy sauce, vinegar, and sesame oil with 1 tablespoon water; pour over tofu. 
7. Marinate 5 minutes (reserve marinade).
8. Heat canola oil in a 12-inch nonstick skillet over high heat. 
9. Cook tofu until golden, 1 to 2 minutes per side. Set tofu aside.
10. Stirring constantly, cook onions in skillet over high heat until browned, 5 minutes. Add mushrooms; cook 2 minutes. 
11. Add red pepper and bok choy stems; cook 3 minutes. 
12. Add peas and ginger; cook 1 minute. 
13. Add marinade, cornstarch mixture, bok choy greens, and tofu. 
14. Cook until heated through. 
15. Season with soy sauce as desired. 
16. Serve with limes.

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