Name: Stir-Fried Bok Choy and Mizuna with Tofu
Cook time: 30 minutes
Yield: 4 Servings
Ingredients: 3 1/2 tablespoons soy sauce, divided; 4 teaspoons Asian sesame oil, divided; 3 1/2 teaspoons unseasoned rice vinegar, divided; 1 14- to 16-ounce container extra-firm tofu, drained; 2 tablespoons peanut oil; 4 green onions, chopped; 1 tablespoon finely chopped peeled fresh ginger; 2 garlic cloves, finely chopped; 4 baby bok choy, leaves separated; 12 cup loosely packed mizuna (about 8 ounces)

Image may contain Bowl Food Dish Meal Plant and Produce

Gentl & Hyers

Bitter mizuna leaves work excellently with this vegetarian stir-fry.

Recipe notes