Ingredients

The following ingredients have 4 Servings
  • 1 lb. of super-firm tofu (drained and pressed)
  • 1 Tablespoon coconut oil
  • 1 clove of garlic (minced)
  • 3 heads of baby bok choy (chopped into bite-size pieces)
  • 5-6 Tablespoons low-sodium vegetable broth
  • 2 teaspoons maple syrup
  • 2 teaspoons Braggs liquid aminos or low-sodium tamari
  • 1-2 teaspoons Sambal Oelek (or similar chili sauce)
  • 1 green onion/scallion (chopped)
  • ½ - 1 teaspoon fresh ginger (grated)
  • rice or quinoa (for serving)

Instruction

  • Pat pressed tofu dry with paper towels, and cut into small bite-size pieces, about ½ inch thick.
  • Heat coconut oil on medium in a large skillet. Add tofu and stir-fry until lightly colored. About 5-6 minutes.
  • Add garlic and bok choy to the skillet. Stir-fry for about 1-2 minutes, until the bok choy begins to wilt. The skillet will start to dry out a bit, when this happens, you'll want to add the vegetable broth as well as all the remaining ingredients (maple syrup, liquid aminos, Sambal Oelek, scallion and ginger). Keep stir-frying the mixture until all ingredients are well coated and most of the liquid evaporates, about 5-6 minutes.
  • Serve over quinoa or brown rice. Enjoy!