Bok Choy and Baked Tofu Stir-Fry in Ginger-Citrus Sauce

Ingredients

• 2 teaspoons agave nectar to taste (or natural sweetener )
• 1.5 pounds baby bok choy ( 5)
• 1 large carrots cut into matchsticks
• 2 teaspoons cornstarch 
• 0.3 teaspoon sesame oil dark
• 14 ounce tofu pressed (or 8 ounces packaged baked tofu)
• 3 cloves garlic minced
• 1 tablespoon ginger minced
• 6 ounces mushrooms sliced
• 0.5 cup orange juice fresh
• 1 tablespoon rice vinegar 
• 2 tablespoons soy sauce gluten-free low sodium
• 1 cup water chestnuts fresh canned peeled drained (from water chestnuts or , )

Equipment

• bowl
• frying pan
• wok

Directions

1. Cut the bottom, whitish part of the stalk into 1/2-inch slices. Set them aside and slice the green leaves thinly and place on a separate plate.
2. Cut the tofu into slices or cubes.
3. Combine the orange juice, soy sauce, agave, rice vinegar, sesame oil, and cornstarch in a small bowl.
4. Heat a large wok or deep skillet. Quickly spray with canola oil, if necessary, and add the bok choy stalks, carrot, and ginger. Cook for 2-3 minutes.
5. Add water chestnuts, garlic, and mushrooms and continue to cook until mushrooms begin to soften, about 2 more minutes. Stir in the bok choy greens, place the tofu on top, and cover tightly. Steam briefly until greens are wilted and bright green, about 1-2 minutes. Stir the orange juice mixture, add it to the skillet, and bring to a boil. Simmer until slightly thickened, about 30 seconds.
6. Serve with rice or other grain.