tofu with veggies and peanut sauce


  • 1 12 or 16 oz block firm tofu, rinsed and cubed
  • 1 can garbanzo beans, rinsed well and drained
  • 1-2 cloves garlic, minced
  • 1 medium yellow pepper, cut longitudinally first then in half to create large bite size pieces
  • 1 medium bunch bok choy, chopped. Cut greens into ribbons.
  • peanut sauce (see recipe under sauces)


In large frying pan with lid, saute chopped tofu in 2-3 T olive oil for 4-5 minutes, stirring well. Add minced garlic, yellow pepper and garbanzo beans, continue to stir over heat for 3-4 minutes until peppers are lightly cooked. Add chopped bok choy, stir to mix all well, then add about 1/4 c water, reduce heat and cover to steam for about 3 minutes, check and steam more as necessary. Take off heat when bok choy is bright green yet wilted. Serve topped with peanut sauce.

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