MEXICAN + ASIAN FUSION STIR FRY — San Diego Songbird

We inherited my sister's CSA box this week and it was filled with all kinds of amazing organic goodies that I was super stoked to dive into. The only problem is that I don't usually buy multiple bunches of bok choy and bags upon bags of red potatoes. BUT that's what I've decided is super fun about CSA boxes -- it helps you mix it up with different veggies than you might normally buy in addition to the ones you always do (we got bags of tomatoes and carrots too!). I knew bok choy would be good in a stir fry and remembered that Door Sixteen modified a Post Punk Kitchen recipe a few years back and knew I had some of the stuff for the sauce. So this is a variation of both recipes combined and then altered based on what I actually had! What we have here is a stir fry/pad thai with Mexican flair thanks to the avocado. My husband thought it sounded really weird to add the avocado but he was a believer after one bite.

SAUCE INGREDIENTS:

1 garlic clove (pressed or chopped)
1 tablespoon of Sriracha
1/4 cup of organic tamari
3 tablespoons of water

STIR FRY:

2 tablespoons of sesame oil
2 cloves of garlic (pressed or chopped)
1.5 cups of extra firm pressed tofu (cubed)
1 cup of carrots
1 cup of bok choy
1.5 cups of squash
4 basil leaves (thinly sliced)
1/3 cup of cashews (chopped)
pinch of red chili flakes
1 avocado
pinch of sesame seeds
1 box of pad thai rice noodles

SAUCE HOW TO:

combine all ingredients in a mason jar and shake until well-blended

STIR FRY HOW TO:

Heat oil + add garlic -- cook for approx 1 minute
Add tofu + fry on all sides until light golden brown
Add carrots + squash and cook until soft but not overdone (approx 3 minutes)
Add bok choy, basil, cashews, chili flakes + sauce and cook for approx 8 minutes until all veggies are soft
While veggies are cooking, cook noodles according to box instructions
Remove from heat + add veggies on top of noodles
Add avocado + sesame seeds as garnish