Easy Baby Bok Choy Tofu Stir Fry
This easy Baby Bok Choy and Shiitake Mushroom Tofu Stir Fry is a healthy vegan dinner loaded with vitamin-rich greens, plant-based protein, and immune-supporting ingredients. Naturally gluten-free and ready in 20 minutes, this Asian-inspired stir fry is better than takeout.
Ingredients
- 2 tbsp avocado oil
- 12 oz extra-firm tofu, cubed organic and non-GMO
- 2 tbsp potato starch
- 12 oz shiitake mushrooms sliced
- 4 cloves garlic minced
- 2 lbs baby bok choy sliced lengthwise
- 1 tsp sesame oil
- 2 tbsp Bragg's Liquid Aminos or tamari
- salt and pepper to taste
Instructions
Fry Tofu
- Heat avocado oil in a cast-iron wok over medium-high heat.
- While the oil is warming, toss the cubed tofu with the potato starch and a little salt and pepper in a medium bowl.
- Once the oil is glistening, add the tofu to the wok and fry, stirring frequently, until golden-brown. Remove from the wok and place in a bowl.
Stir-Fry Veggies
- While the tofu is frying, you can prep your herbs and veggies.
- Add the shiitake mushrooms to the wok after removing the tofu and sauté until tender.
- Add minced garlic to the wok and stir-fry for half a minute before adding the baby bok choy.
- Stir-fry for another 5 minutes until the baby bok choy is wilted but still a bit crisp.
Combine
- Toss the fried tofu back into the wok and add the soy sauce, sesame oil, and salt and pepper to taste.
Serve
- Serve hot over rice or noodles.
Notes
- Potato Starch: use cornstarch if potato starch isn't available.
- Tofu: extra-firm tofu provides the best texture, but firm tofu can also be used.
- Bok choy: regular bok choy can be used in place of baby bok choy--simply chop in bit-sized pieces.
- Storage: refrigerate for up to 4 days and reheat in a wok. Freezing is not recommended.