INGREDIENTS
4
baby bok choy
14 ozs
canned diced tomatoes
1 cup
carrots
1/4 cup
cornstarch
8 ozs
extra firm tofu
1 tbsp
ginger
2 tsps
ground pepper
1
jalapeno
3 tbsps
olive oil
1
onion
1
red bell pepper
1/3 cup
rice vinegar
2 tsps
salt
1/2
savoy cabbage
2 tsps
sesame oil
1/2 cup
soy sauce
1 large
sweet potato
2 1/2 qt
vegetable broth
1/2 cup
water
1
zucchini