1/2 pkg firm tofu, cubed
2 stalks celery, chopped
4-8 mushrooms chopped
1 tbsp olive oil
3 cups bok choy chopped
2 tbsp miso
2 tbsp water
1 tsp fresh ginger finely grated
2 tbsp Braggs or soy sauce
3 stalks green onions, chopped
2 cups fresh spinach roughly chopped
dash of salt
In a large saucepan saute the tofu, celery, and mushrooms in oil on medium high heat until tofu starts to turn golden. Add the bok choy ( but don’t stir it in) cover with a lid and cook over medium heat for 10 minutes. In a small bowl, whisk together the miso, water, ginger, and Braggs. Pour over vegetables and stir together. Add the onions and spinach. Add salt and cover for another 5 minutes. Stir it all together before serving over rice or noodles.