Chef:  Vicki Brett-Gach
Makes:  4 servings
Prep Time:  20 minutes
Cook Time:  25 minutes
Total Time:  45 minutes

 

 

INGREDIENTS

  • 1/2 c leeks, trimmed, rinsed, and sliced (or 1/3 c sweet onion, diced)
  • 1 large carrot, cut into very thin julienne strips
  • 1 T fresh ginger, minced
  • juice of one orange (approximately 1/2 c)
  • 2 T Bragg’s Liquid Aminos (or soy sauce)
  • 1 T rice wine vinegar
  • 1 1/2 lbs baby bok choy, trimmed, rinsed, sliced thinly (leaves and stalks)

Spicy Tofu 

  • 1 package extra firm tofu, diced or crumbled
  • Bragg’s Liquid Aminos (or soy sauce)
  • Siracha Sauce (or extra hot habanero sauce)
  • To serve:  2c – 3c Steamed Brown Rice

DIRECTIONS

  1. Heat a large wok or skillet with 1/4 c of water. Sauté leeks and carrots for about 5 minutes, or until soft and tender.
  2. Stir in the ginger, orange juice, Bragg’s, vinegar, and the bok choy greens and leaves.
  3. Bring to a boil. Reduce to simmer, and continue to cook until greens are wilted and bright green, about 2 to 4 minutes.
  4. Add the pineapple (if using) and the Spicy Tofu on top of the bok choy mixture, and gently stir for one minute to heat through. 
  5. Serve immediately over steamed brown rice.

Spicy Tofu

  1. Heat a large wok or skillet with 1/4 cup of water. Add tofu to the pan and brown slightly, stirring occasionally.
  2. Sprinkle to taste with Bragg’s Liquid Aminos and hot sauce.
  3. Continue to cook until browned well. Turn off heat and set aside.

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at http://annarborvegankitchen.com for new recipes as soon as they are published.

 

 

 

 

 

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