Tofu Stir-Fry with Shanghai Bok Choy and Sriracha

Ingredients

• 1 block (500g) Sunrise Tofu
• 1 lb Shanghai Bok Choy
• 1/4 cup Catelli Garden Select Pasta Sauce
• 1 tbsp minced Ginger Root
• 1 tbsp Frank's Hot Sauce, Stubbs BBQ Sauce, French's Ketchup or Mustard
• 2 cloves, minced Garlic
• 1/4 cup All Purpose Flour / Pizza Flour

Instructions

1. Press tofu to remove excess water. Cut into cubes and toss with cornstarch.
2. Heat olive oil in a wok or large skillet over medium-high heat. Stir-fry tofu until golden brown and crispy. Remove and set aside.
3. Add garlic and ginger to the wok and stir-fry for 30 seconds. Add chopped Shanghai Bok Choy and stir-fry until tender-crisp.
4. Return tofu to the wok. Add the Frank's hot sauce,Catelli Pasta Sauce and stir-fry until heated through and evenly coated.
5. Serve hot, garnished with sesame seeds if desired.

Cuisine: Asian

Suitability:

Prep Time: mins

Cook Time: mins

Serving Size:

Meal Type: lunch