Farmers Market Stir-Fry

We picked up our last CSA before our farmer's yearly July hiatus and grabbed some great ingredients. Everything seemed to lend itself to a stir-fry and with the addition of kohlrabi from the last CSA and a cubanelle pepper from our small patio garden, we were all set. The sesame teriyaki sauce was a premade sauce from a local grocery store but it was a little too sweet so I added additional soy sauce to help temper the sweetness. This stir-fry would lend itself well to any blend of vegetables or sauce. Now that our farmer is on break I'll be posting some of the recipes that we've been making that don't include CSA ingredients over the next few weeks.

A Vegetarian & Cooking original.

We received: Lettuce, salad greens, bok choy, indigo radicchio, scallions, snap peas, garlic scapes, and mibuna.

Ingredients: 

-1 bunch bok choy, chopped
-1 bunch mibuna, chopped
-2 garlic scapes, thinly sliced
-2 scallions, thinly sliced
-1 cup snap peas, cut into thirds
-3 ounces mushrooms, thinly sliced
-3 small kohlrabi, cubed
-1 cubanelle pepper, diced
-1 jalapeno pepper, diced
-1 tablespoon fresh basil, thinly sliced
-2 teaspoons ginger, minced
-14 ounces tofu, pressed and cut into cubes
-1/4 cup sesame teriyaki sauce
-6 tablespoons reduced sodium soy sauce

Prep all of your ingredients because once the wok is heated the process will go quickly. Once the ingredients are washed and chopped heat a small amount of cooking oil in your wok and add the tofu in a single layer. For 8-10 minutes, cook the tofu until it's starting to become golden brown on each side. Pour one tablespoon of sesame teriyaki sauce and two tablespoons of soy sauce onto the tofu, cook for an additional 1-2 minutes and then remove the tofu from the wok.

Heat another small amount of oil and add the bok choy, mibuna, garlic scapes, scallions, snap peas, mushrooms, kohlrabi, cubanelle pepper, and jalapeno pepper to the heated wok. Stir continuously or until the greens have begun to wilt and the kohlrabi is tender. Add the ginger and fresh basil. Stir for one minute more and then add the remaining sesame teriyaki and soy sauce. Return tofu to the wok, stir to combine and then serve over rice.