Rice: Cook the rice according to the package instructions. → I only cook my rice in a rice cooker! Makes truly the best rice!
Toast cashew nuts in a wok without oil for 5 minutes until golden brown. Set aside.
Cover the tofu in a paper towel and press to remove excess water (or use a tofu press). Cut the tofu into cubes.
Heat a wok with one tablespoon of oil over high heat, add the tofu, and fry for 5-10 minutes until crispy. Set aside.
Add one tablespoon of oil, garlic, onion, carrot, zucchini, and bok choy stems to the wok, stir-fry for 5 minutes.
Mix all sauce ingredients in a small bowl and add it with the tofu and cashews to the wok. Cook for one minute until slightly thickened.
Stir in bok choy leaves, scallion, and chili pepper. Serve over rice!
Notes
Use a serrated knife to cut the veggies if you wish them to look as in the pictures! 😉
Mushroom sauce is the vegetarian pendant to Oyster sauce and can be bought in any Asian grocery store (often called “Mushroom Vegetarian Stir-Fry Sauce, Vegetarian Stir-Fry Sauce, or Mushroom Soy Sauce“).
Leftovers can be stored for up to 3 days stored in an airtight container in the refrigerator.Reheat in a pot over medium heat or in the microwave.Vegetables: Feel free to use your favorite veggies such as zucchini, mushrooms, bell pepper, broccoli, baby corn.