Tofu & Bok Choy Stir Fry
Serves
2
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
1.5 pts (720 ml) water
For the sauce:
4 tbsp tamari sauce
4 tbsp maple syrup
1 tbsp grated ginger
2 cloves garlic, minced
2 tsp sesame oil
2 tsp water
2 tsp cornstarch
4 tbsp tamari sauce
4 tbsp maple syrup
1 tbsp grated ginger
2 cloves garlic, minced
2 tsp sesame oil
2 tsp water
2 tsp cornstarch
For the stir fry:
14 oz (400 g) firm tofu
2 tsp tamari sauce
2 tsp rice vinegar
2 tsp sesame oil
5 tbsp cornstarch
2 tsp coconut oil
7 oz (200 g) bok choy, chopped
14 oz (400 g) firm tofu
2 tsp tamari sauce
2 tsp rice vinegar
2 tsp sesame oil
5 tbsp cornstarch
2 tsp coconut oil
7 oz (200 g) bok choy, chopped
Nutrition
(Per Serving)
Calories
418
Fats
21 g
Protein
26 g
Carbs
37 g
Instructions
- Bring the water to a boil.
- Whisk together all the sauce ingredients in a small bowl and set aside.
- Drain the tofu and cut it into bite-sized cubes. Place the tofu in a colander and pour the boiling water over the top. Now pat the tofu dry with a paper towel and place into a plastic zip top bag.
- Add tamari, rice vinegar, and sesame oil to the bag, then seal the bag and give it a good shake. Re-open the bag and add one tablespoon of cornstarch, then reseal and shake to coat. Repeat this process with the remaining cornstarch, one tablespoon at a time, until the tofu is well-coated.
- Heat the coconut oil in a large skillet or wok over medium heat. Add the tofu and cook for one minute per side until golden brown. Transfer to a plate lined with a paper towel and allow to drain.
- Once the tofu has cooked, add the bok choy to the skillet and cook for 2 to 3 minutes, until browned and wilted.
- Give the sauce a good stir and add it to the skillet along with the cooked tofu. Toss well and cook for 1 to 2 minutes to allow the sauce to thicken.
- Serve the stir fry in bowls topped with sesame seeds and sliced green onions.