Versatile and veggie-packed, one-pot dinner
This meal is a go to in our household. It's packed with veggies, protein and flavor and there is always at least something in the mix that everyone will eat. I make it in a huge wok and anything leftover makes a great lunch the next day (although we always eat way more than I'm expecting)!
The best part is how flexible this 'recipe' is, using whatever protein and/or vegetables you have on hand. Perfect for those clean the fridge nights when you want to get rid of any lingering groceries. For a quick dinner when you have nothing planned, this would also work incredibly well with frozen veggies and frozen shrimp (my favorite because they defrost so quickly).
Serve with rice, quinoa, soba noodles, or any grain of your choice for a completely balanced, family-friendly dinner!
Ingredients:
Extra firm tofu
3-4 Baby bok choy
3 Carrots
3 Celery
1-2 Broccoli crowns
1 Bell pepper
1 Yellow Onion
1 Pack sliced mushrooms
3 Cloves of garlic, minced
2 Inch piece of fresh ginger, grated
4 Tbsp Soy Sauce
4 Tbsp Sesame oil (or avocado oil)
Sesame seeds for garnish
Directions:
To drain the tofu, remove from the package and place in between a towel with something heavy on top (I like to use a cast iron pan) for at least 30 minutes. Once the tofu has drained, slice in half then into 1/2 inch cubes.
In a large nonstick skillet or wok, add 1 tablespoon oil and heat to medium-high. Add the tofu and let it get crispy without touching it or flipping for 3-4 minutes, then repeat on all sides. Remove tofu and set aside.
To the skillet at medium heat, add sesame oil and vegetables. Cook until softened (5-10 minutes depending on the vegetables you are using).
Add the garlic and ginger and cook 30 to 60 seconds.
Add the tofu and soy sauce, toss and cook for an additional 1 to 2 minutes, or until sauce is slightly thickened and the tofu is heated through.
Top with sesame seeds.
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