Inspired by TheNaturalNurturer.com

16 ounces extra firm tofu

¼ cup low-sodium soy sauce or tamari or coconut aminos for a gluten free option

1 Tablespoon hoisin sauce

1 teaspoon rice wine vinegar

1 Tablespoon maple syrup or honey

1 teaspoon toasted sesame oil

1 teaspoon grated or finely minced fresh ginger

2 cloves garlic grated or minced

1 teaspoon Asian chili sauce or sambal or siracha (optional)

2 Tablespoons cooking oil divided

1 Veggie Box leek, trimmed, thoroughly washed and and thinly sliced

1 Veggie Box bell pepper, thinly sliced

1 large carrot peeled and thinly sliced into strips (optional)

1 Veggie Box pak choi, ends trimmed then sliced across into ½-inch pieces

Sesame seeds for garnish (optional)

16 ounces extra firm tofu 1 Tablespoon hoisin sauce 1 teaspoon rice wine vinegar 1 Tablespoon maple syrup or honey 1 teaspoon toasted sesame oil 1 teaspoon grated or finely minced fresh ginger 2 cloves garlic grated or minced 1 teaspoon Asian chili sauce or sambal or siracha (optional) 2 Tablespoons cooking oil divided 1 Veggie Box leek, trimmed, thoroughly washed and and thinly sliced 1 Veggie Box bell pepper, thinly sliced 1 large carrot peeled and thinly sliced into strips (optional) 1 Veggie Box pak choi, ends trimmed then sliced across into ½-inch pieces

Remove the tofu from the package. Press most of the excess liquid out of the tofu in a few layers of paper towel or in a clean kitchen towel. Cut the tofu into 1-inch cubes.



To make the sauce, whisk together the soy sauce, hoisin sauce, vinegar, honey, sesame oil, ginger, garlic, and chili sauce.



Coat the bottom of a large skillet with 1 tablespoon of oil and place over medium-high heat. Once the oil is hot, add the tofu in one layer and cook for 4-5 minutes, flip and cook the opposite side for another 4-5 minutes or until golden brown on both sides. Remove the browned tofu to a plate.



*If you prefer all six sides of the tofu cubes you to be cooked crisp, cook time will increase to closer to 30 minutes.



Turn the heat down to medium then add the remaining tablespoon of oil to the pan. Add the leeks, pepper, carrot, and stems (white/light green part) of the pak choi (leaving the leaves to add later). Cook the vegetables, stirring often, until tender, 2 to 3 minutes.



Add the pak choi tops to the skillet and cook until wilted, about 1 minute.



Add the tofu back to the pan then pour the sauce over the top. Stir and cook for another minute to coat everything in the sauce. Turn off the heat then garnish the stir fry with sesame seeds.