Easy, weeknight, vegan, gluten free
Dry off tofu and wrap in towel to absorb liquid for about 10 minutes. After, marinate with soy sauce, vinegar, honey, garlic and ginger for 10-30 minutes.
Meanwhile, add peanut oil to hot pan, saute bok choy, carrot, mushroom and any other vegetable. After 5-10 minutes, add tofu and marinate. Saute until all vegetables are soft about 5-10 minutes more.
Serve over noodles, rice or alone topped with chopped green onion