½ cup Suji’s Korean Savory or Spicy Sauce
3 cups steamed white rice
1 cup firm tofu, drained and cut into 1” cubes
1 cup baby bok choy, washed and cut into quarters
½ cup summer squash, washed and cut into ½” thick half moons
½ cup oyster or shiitake mushrooms, washed and cut into quarters
½ cup carrots, peeled and cut into 1” pieces
½ cup yellow onion, peeled and cut into ¼” thick slices
½ cup broccoli florets, washed and halved
2 T vegetable oil
1 T minced garlic
1 T toasted sesame seed oil
1 t toasted sesame seeds
Place the vegetable and sesame oils in a nonstick, 5-quart Dutch oven or straight walled sauté pan. Place over high heat and let the oil warm for about 45 seconds. Add the carrots, squash and mushrooms and cook for about 2 minutes, stirring frequently. Add the tofu and cook for another 2 to 3 minutes, until the tofu and vegetables are lightly browned. Reduce the heat to medium and add the broccoli, bok choy and onions. Cook for another minute and then add the sauce and garlic. Cook for 2 to 3 minutes, or until the bok choy and broccoli have softened slightly. Top with the sesame seeds and place in a serving bowl. Serve along with the steamed rice. Serve immediately. Serves 3 to 4.
*For softer vegetables, place a lid over pan during the last 3 minutes of cooking and leave it on to steam after removing from the heat. This recipe can be used with any fresh vegetables you enjoy, try to keep the pieces relatively similar in size so it cooks evenly.