Ingredients
arrow_right Tofu, 14 oz
arrow_right Sweet chili sauce, 5 Tbls
arrow_right Rice vinegar, 3 Tbls
arrow_right Soy Sauce, 2 Tbls
arrow_right Ginger, small piece
arrow_right Garlic, 2 cloves
arrow_right Baby bok choy, 2 heads
arrow_right Broccoli florets, 2 cups
arrow_right Flour, 2 oz
arrow_right Cornstarch, 1/2 cup
arrow_right Oil, 2 1/2 Tbls
arrow_right Red Onion, 1 small
arrow_right Cashews or Peanuts, 2 Tbls
arrow_right Cilantro, 2 Tbls
arrow_right Sesame seeds, 2 Tbls
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Cooking Instructions
PREPARATION
Drain tofu
Peel ginger
Slice ginger
Grate garlic
Quarter bok choy
Thinly slice red onion
Chop nuts and cilantro
DIRECTIONS
Drain tofu on paper towels (cut in half length-wise if you can) between plates.
Cut tofu into cubes.
Combine Chili sauce, vingegar, soy sauce, ginger, and garlic in a bowl.
Fill a pot with an inch of water and a steamer basket.
Add bok choy and broccoli.
Cover and steam 5-7 min.
Drain veggies.
Combine flour and cornstarch in a bowl and dredge tofu through it.
Heat a large skillet over med-high with oil.
Add onion and cook about 4 min
Return tofu to pan and cook for a minute.
SERVING.
Divide broccoli mix and tofu among 4 plates.
Top with chili sauce mix, nuts, cilantro, and sesame seeds.
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