Tofu and Bok Choy Stir-Fry

Edit

Servings: 4 Prep: 20 min Pescetarian Vegan Vegetarian Cook for One Simple Lunch Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Lemon, Fresh Ginger, Bok Choy, Arrowroot, Sea Salt, Ground Black Pepper

Ingredients

For the sauce:

1 small lemon ⚠

⅔ cup vegetable broth

For the stir-fry:

2 green onions

⅓ inch fresh ginger ⚠

1 bunch bok choy ⚠

16 ounces super firm tofu

2 tablespoons coconut oil

2 teaspoons minced garlic

2 teaspoons arrowroot ⚠

4 teaspoons water

sea salt, to taste ⚠

ground black pepper, to taste ⚠

Instructions

1. For the sauce: Zest and juice the lemon.

2. In a small bowl, combine the broth, lemon zest, and lemon juice.

3. For the stir-fry: Chop green onions, keeping green and white parts separate. Peel and grate ginger.

4. Trim and discard the thick base of the bok choy. Cut the stalk in half lengthwise. Slice bok choy into bite-sized pieces. Drain and press tofu, then cut into cubes.

5. In a wok or large frying pan, heat coconut oil over medium high heat.

6. Add the ginger, garlic, and whites of onions. Sauté for 15-20 seconds to release the flavors.

7. Add sauce and the bok choy; cover, cooking for 2-3 minutes - until the bok choy turns bright green.

8. Toss in the tofu and heat through.

9. Mix the arrowroot with the water and add this mixture to the pan, cooking until the sauce begins to thicken (2-3 minutes).

10. Toss in the green bits of onion. Adjust seasoning with sea salt and pepper. Serve.