Earlier this week, I shared what my dear omnivore ate on his first Meatless Monday and I promised to share my recipe for Soy-Citrus Stir Fry with Tofu and Bok Choy. I like to think of myself as someone who keeps her promises, so here it is!

Soy-Citrus Stir Fry with Tofu and Bok Choy
Yield: 2 dinner servings

About 4oz large rice stick noodles
2 Tbsp canola oil
1 small yellow onion, sliced
2-3 cloves garlic, minced
1 tsp minced ginger
1 carrot, sliced diagonally
3-4 fingerling potatoes, sliced very thinly
1/2-3/4 cup vegetable broth
1 orange, juiced
2-3 Tbsp soy sauce
4oz extra firm tofu, in 1/2 inch cubes
1/2 tsp dried sage
1/2 tsp dried thyme
1/4 tsp tumeric
1/4 tsp crushed red pepper flakes
1 small bunch baby bok choy, chopped into large pieces
5-6 fresh basil leaves, chopped
1 roma tomato, halved and then sliced

Cook rice noodles according to package instructions. If you really wanted to, you can substitute rice for the noodles in this dish.

In a large skillet (or an electric wok, like I use), heat oil over medium heat and add onions, garlic, carrots and potatoes. Stir to coat in oil and allow to cook, uncovered, for a few minutes. Add about half of the vegetable broth, stir and cover. Allow to cook on medium heat for 5-7 minutes, until carrots and potatoes are mostly cooked.

Add half of the orange juice, all of the soy sauce, tofu and herbs. Stir to combine and cook 2-3 minutes. Pile bok choy and tomato on top of the veggies and sprinkle basil on top. Do not stir yet! Cover with lid and steam for 5 minutes. Stir in rice noodles, the reserved orange juice an vegetable broth and, if needed, a little more soy sauce.