Grilled Tofu Stir Fry


By Dane Feldman

Photo by Dane Feldman.

Tired of my unofficial Friday salad series? I am too, but am still looking for lighter recipes packed with summer vegetables. This stir fry is just that, with the addition of tofu for some much needed protein.

What you’ll need:
1 head bok choy
6 oz shiitake mushrooms
4 oz tofu, cubed
1/2 cup baby peas
1/2 cup baby carrots, chopped
3 scallions
1 tbsp garlic, chopped
2 tbsp soy sauce
1 tsp teriyaki
Olive oil

Barbecue the tofu in a grilling basket until lightly browned on both sides.

Heat olive oil in a large skillet. Then, add the garlic and scallions. Saute and stir in the bok choy and mushrooms. Once the bok choy begins to wilt, add the carrots, peas, tofu, soy sauce, and teriyaki. Let simmer and cook down for 5 minutes before serving.