2TablespoonsGrapeseed oilor any high-heat oil such as canola or peanut oil
2 1/2cupsBok choystems cut into 1-inch pieces, green leaves cut into 2-inch pieces
1cupBaby corneach cob cut in half
1/2cupShiitake mushroomssliced
1/4– 3/4 cup San-J Szechuan Saucedepending on spice preference
Directions
Drain the tofu and wrap in a clean towel or paper towels. Press the tofu for at least 15 minutes by adding weight to it. Once pressed, cut the tofu into cubes.
In a large frying pan or a wok, heat oil over high heat. Add the tofu and cook until lightly brown. Add the vegetables and mushrooms and sauté for about 1-2 minutes. Pour the San-J Szechuan Sauce into the pan, starting with ¼ cup. Continue cooking, stirring occasionally. If you prefer more spice, gradually add more sauce to reach your preferred spiciness, cooking for about 2-3 more minutes, or until bok choy is crisp and tender.
* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.