Miso-Sriracha Tofu with Bok Choy Recipe | Co+op

Ingredients

• 3 cups bok choy, sliced
• 3 cups Napa cabbage, sliced
• 1/2 cup radishes, sliced into half-moons
• 12 ounces extra-firm tofu
• 1 tablespoon vegetable oil
• 3 tablespoons tamari, divided
• 3 tablespoons toasted sesame oil, divided
• 1/3 cup shelled edamame
• 1 tablespoon ginger, minced
• 1 teaspoon garlic, minced
• 1/4 cup brown sugar, loosely packed
• 2 tablespoons Sriracha
• 2 tablespoons seasoned rice wine vinegar
• 3 tablespoons white miso