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:
- 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
- Stir in bell pepper and brocolli, cooking for 2 minutes. Stir in bok choy, and crushed red pepper, and heat through. Remove from heat.
- 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.