Tangy Tofu and Pak Choy Stir-Fry

Ingredients: 

1 block of firm tofu, drained and cubed

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon lemon juice

1 tablespoon honey or maple syrup

2 tablespoons vegetable oil

3 cloves garlic, minced

1 tablespoon ginger, minced

4 cups pak choy, chopped

1 bell pepper, sliced

1 carrot, julienned

Salt and pepper to taste

Cooked rice, for serving 

Instructions: 

1. In a small bowl, whisk together the soy sauce, rice vinegar, lemon juice, and honey/maple syrup to make the citrus sauce. Set aside.

2. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.

3. In the same skillet, add the remaining tablespoon of oil. Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant.

4. Add the chopped pak choy, bell pepper, and julienned carrot to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.

5. Return the cooked tofu to the skillet and pour the citrus sauce over the tofu and vegetables. Stir well to coat everything evenly.

6. Cook for an additional 2-3 minutes until the sauce has thickened slightly and everything is heated through.

7. Season with salt and pepper to taste.

8. Serve the stir-fried pak choy and tofu over cooked rice. Enjoy your delicious and nourishing meal!

This recipe combines the leafy greens of pak choy with tofu for a protein boost, along with the tangy flavours of citrus sauce, perfect for individuals with a wood body type according to Chinese medicine principles.