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Bok Choy and Baked Tofu Stir Fry in Citrus-Ginger Sauce

Joanne Eats Well With Others
  • minutes
  • Serves 4

INGREDIENTS

1 1/2 lb

Bok choy

1

Carrot, large

6 oz

Cremini mushrooms

3 cloves

Garlic

1 tbsp

Ginger

4

Sweet potatoes, roasted

1 14 ounce package

Tofu, lite firm baked

1 can

Water chestnuts

2 tsp

Maple syrup

2 tbsp

Soy sauce

2 tsp

Cornstarch

1 tbsp

Rice vinegar

1/4 tsp

Sesame oil, dark

1/2 cup

Orange juice, fresh squeezed