Mongolian Vegetables Over Rice

Mongolian Vegetables Over Rice
Mongolian Vegetables Over Rice


1 package (14 oz) extra firm tofu

4 tbsp low sodium soy sauce, divided

1 tbsp sesame oil

1 head Bok Choy (1 ½ lb)

2 tsp cornstarch

1 tbsp peanut oil

½ red and ½ orange bell peppers, cut into short thin strips

2 cloves of garlic, minced

4 green onions, cut into ½ in pieces

2 tsp sesame seeds, toasted

Cooked rice


Press tofu lightly between paper towels to drain excess water. Cut into ¾ in squares. Place in a shallow dish. Combine 2 tbsp soy sauce and the sesame oil in small bowl. Drizzle over tofu. Let stand while preparing the vegetables.

Cut stems from Bok Choy leaves. Slice stems into ½ in pieces. Cut leaves crosswise into ½ in slices.

In a small bowl, blend remaining 2 tbsp soy sauce into cornstarch until smooth.

Heat peanut oil in wok/large skillet over medium-high heat. Add Bok Choy stems, bell peppers and garlic. Stir-fry 5 min.

Add Bok Choy leaves and green onions. Stir-fry 2 min.

Stir cornstarch mixture and add to wok, along with marinated tofu. Stir-fry 30 sec or until sauce boils and thickens. Sprinkle with toasted sesame seeds*.

*To toast sesames seeds, spread seeds in small skillet. Shake skillet over medium-low heat for 3 min or until seeds begin to pop and turn golden. 

Source: Adventist Review, 8 April 2016


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.