Tofu stir fry | Heart and Stroke Foundation

Ingredients

• 1 tbsp (15 mL) low sodium soy sauce
• 1 tbsp (15 mL) rice vinegar
• 2 tsp (10 mL) canola oil
• 3 tbsp (45 mL) lime juice
• 1 tbsp (15 mL) honey
• 1 tsp (5 mL) onion powder
• 1 lb (500 g) firm tofu, well drained, patted dry and cut into 12 rectangles
• 1 tbsp (15 mL) canola oil
• 2 small onions, cut into wedges
• 1 large red bell pepper, seeds removed, cut into 1-inch (2.5 cm) squares
• 4 mini bok choy, stems and greens separated
• 1 tbsp (15 mL) minced fresh ginger
• 2 garlic cloves, minced
• 2 cups (500 mL) Shiitake mushrooms