A nourishing and savory plant-based stew featuring tender tofu cubes and fresh vegetables in a light ginger-garlic broth.
200 gTofu
100 gBok Choy
Optional
50 gOnion
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5 gGarlic
5 gGinger
1.25 cupsVegetable broth
1 tbspSoy Sauce
2 tspSesame Oil
To tasteSalt
To tasteBlack Pepper
Heat sesame oil in a pot and sauté the diced onion, minced garlic, and grated ginger until fragrant; season with salt and black pepper.
Pour in the vegetable broth and soy sauce, then bring to a gentle simmer.
Add the cubed tofu and chopped bok choy to the pot.
Simmer until the greens have wilted and the tofu is heated through.