Asian Stir Fry


  • 1 package extra firm tofu or 1 package Joyce Farms chicken thighs
  • green peppers, cut in one in dice
  • green onions, cut in two-inch pieces
  • baby bok choy, cut in bite size pieces
  • zucchini, cut in half moons
  • carrots, cut in half moons
  • 1 8oz container of Carolina Flavors Stir fry sauce


To prepare tofu, remove from package, cut in desired shape, I like 1-inch cubes.

Place on a paper towel and cover with another paper towel and press with a plate or weight of some sort. Let sit like this for approximately 15 -30 minutes.

Once tofu has drained marinate it with 1/2 Cup of the stir fry sauce and set aside.

If using chicken, cut into 1-in pieces and marinate with the stir fry sauce.

Heat a wok or large sauté pan to high heat. Add a few tablespoons of vegetable oil and swirl to coat pan. You want it hot, but not quite smoking. Carefully remove the tofu or chicekn  from the marinade and place just the tofu in an even layer into the hot pan. We are trying to get some nice color and caramelization and browning on the tofu. Once nicely browned on one side, turn and repeat on all sides. When the tofu has all browned nicely, add the marinade that you set aside and it should quickly reduce to nicely coat the tofu. Remove tofu from pan and set aside.

Use the same method if using chicken, ensuring that the meat has cooked thoroughly before removing from the pan.

Now onto the veggies. Add 1 TB of vegetable oil to the pan starting with the carrots, since they take the longest, add and sauté 1-2 minutes stirring occasionally, next add peppers and bok choy, stirring to combine. Add 1/3 cup of stir fry sauce and gently toss in pan to coat veggies. Finally add in the zucchini and green onions. Cook 2-3 minutes, add the rest of the stir fry sauce if needed and reduce to coat vegetables. Add the tofu back in, stir to combine. Serve immediately with steamed rice or cooked pasta if you prefer! Feel free to substitute different vegetables to your taste!