Tofu stir fry with bok choy

This is an easy, yet colorful and tasty, dish that I adapted from a recipe in the Madison newspaper. You may not have a couple of the ingredients in your cupboard, but it is worth planning ahead. Enjoy!

Ingredients: 

12 ounces tofu

1 teaspoon chili powder

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon cumin

1/4 cup low sodium soy sauce

2 tablespoons olive oil

1 cup thinly slices carrots

3 cups sliced bok choy, include the green tops

1 small red pepper, sliced

1/4 cup walnut pieces (optional, or use another type of nut)

Instructions:

1. Prepare tofu. I like to bake it.
2. Heat oil in large skillet or dutch oven.
3. Add carrots and stir fry 4 minutes.
4. Add bok choy stems and red pepper and stir fry an additional 4 minutes, or until vegetables are softened. 
5. Add spices, stir fry one minute.
6. Add bok choy leaves, stir fry until leaves are wilted.
7. Add soy sauce and tofu.
8. Heat for about one minute.
9. Serve over rice or other whole grain.