Inspired by Happb.com

Full Veggie Box kohlrabi share (1 large or 2 small), peeled and diced into 1/2-inch pieces
1 large Veggie Box carrot from last week, peeled into strips or sliced very thinly
1 tbsp cooking oil
2 cups chopped Veggie Box bok choy
1/4 block extra firm tofu, chopped into cubes
1 garlic clove, minced (or last week's green garlic, white bulb section)
1 tsp ginger, minced
1 tbsp soy sauce
1 tbsp hoisin
2 tbsp minced chives or last week's Veggie Box green garlic (light green section only, thinly sliced)

Optional: 1/4 cooked quinoa, sesame seeds

1 large Veggie Box carrot from last week, peeled into strips or sliced very thinly 1 tbsp cooking oil 2 cup s chopped Veggie Box bok choy 1/4 block extra firm tofu, chopped into cubes 1 garlic clove, minced (or last week's green garlic, white bulb section) 1 tsp ginger, minced 1 tbsp soy sauce 1 tbsp hoisin 2 tbsp minced chives or last week's Veggie Box green garlic (light green section only, thinly sliced)

Heat oil in large nonstick skillet over medium-high heat until shimmering. Add kohlrabi and cook, stirring occasionally, until golden brown about 3-5 minutes. Add carrots to the skillet and continue to cook until softened, about 1-2 minutes.



Add garlic and ginger, once fragrant stir in bok choy and soy sauce, allowing bok choy to reduce and soften. Lastly, add tofu to the skillet. Allow to brown to liking. Finish the dish by stirring in hoisin sauce and half the chives or green garlic. Optionally, you can throw in some cooked grain, like quinoa or brown rice. Top with sesame seeds and remaining chives or green garlic.