2 cups green beans, chopped into 1 inch lengths
4 cloves of garlic, finely minced
2 tsp yellow bean paste
2 tbsp miso paste
3 tbsp soy sauce
Chili sauce, to taste
2 tbsp rice vinegar
1 tbsp agave nectar
½ tbsp corn starch
1 package 5 spice tofu, cubed
1 very large carrot, coined
2 baby bok choy, chopped into ribbons
Mix together the bean paste through the corn starch. Set aside.
Heat a wok over high heat with a bit of water. Add the carrot, and cook for a minute. Add the green beans, and after another minute or so add the garlic. When the veggies are almost tender, add the tofu and heat through. Add the sauce, then the bok choy, and cook until all veggies are done to your liking.