1. Slice tofu, then press. See Anne Sainz notes above for more detailed instructions. 2. While tofu is being pressed, chop bok choy and set aside. If you haven’t worked with bok choy before, see Anne Sainz notes above. 3. Prepare ginger, carrots, onion and mushrooms. Combine and set aside. 4. For sauce, combine hoisin sauce, orange juice and soy sauce and set aside. 5. Cut pressed tofu into 1/2 inch cubes. 6. Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil and add cubed tofu. Saute with medium high heat until golden brown, stirring frequently. Remove from pan and set aside. 7. Add ginger, carrots, onion and mushrooms to pan. Cook over medium heat, stirring frequently, adding small amounts of water as needed to prevent sticking. Continue cooking until carrots just begin to soften. 8. Add bok choy and sauté until bok choy begins to wilt, 1 to 2 minutes. 9. Add tofu, sauce mixture and almonds. Cook a minute or two longer until heated through, stirring frequently. ---------------------------------------------------------------------------
Nutrition
Ingredients
