Excel With Mel

In my quest to eat less meat, I whipped up a delicious meat-free dinner and now have leftovers for days.  My friend Lynette is currently working her way through the Ultimate Reset, and I was inspired by her unwavering commitment to eating Vegan for 3 weeks.  I adapted a recipe to fit what I had available in my house, but it basically goes like this:

1. In a large skillet, heat 1 and 1/3 Tbsp. extra virgin oil over medium-high heat. Stir in a diced shallot and cook for one minute. Stir in 3 garlic cloves minced, and cook for 30 seconds. Stir in one pound tofu, cut into bite sized cubes,  and cook until golden brown
2. Stir in bell pepper and brocolli, cooking for 2 minutes. Stir in bok choy, and crushed red pepper, and heat through. Remove from heat.
3. In a small saucepan, combine 1/2 cup water, 1/4 cup rice wine vinegar, 1 Tbsp. honey, and 2 Tbsp. soy sauce, and bring to a simmer. Cook for two minutes, then stir in 2 tsp. cornstarch dissolved in 2 Tbsp. water mixture. Simmer until sauce thickens. Pour sauce over vegetables and tofu.