Asian-Inspired Tofu Stir-Fry

I am a huge lover of stir-fry dishes. Needless to say, I've eaten a few in my life and without hesitation I can say that this recipe is by far one of my favourites. It's down right mouth-watering!

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It includes ingredients like protein rich tofu, nutrient rich bok choy, earthy mushrooms and blood stabilizing spices such as cinnamon.

I try to keep soy to a minimum in my diet but when I do enjoy products like tofu I ensure that it's always organic. The tofu I purchase is not only organic but sprouted as well which increases its nutrition and digestibility.

One of the stars of this dish, Bok choy - is a member of the cruciferous family and is an incredible source of antioxidants including vitamins A and C. It also provides anti-inflammatory benefits and is a great addition to any diet but especially for anyone suffering from chronic inflammation.

Asian-Inspired Tofu Stir-Fry

Serves 2-4

vegan, gluten-free

1/2 cup Vegetable Broth

3 tbsp Tamari (ideally organic and gluten-free)

1 tbsp arrowroot starch

1 tbsp pure maple syrup

1 package firm tofu (look for organic and ideally sprouted), drained

1/2 tsp spice blend (see below)

2 tbsp olive oil

3 cloves garlic, thinly sliced

1/4 tsp chili pepper flakes

1 head bok choy or 3-4 heads of baby bok choy, chopped

8 oz cremini mushrooms, stemmed and halved

Sea salt and pepper

Spice Blend

1.5 tbsp cinnamon, 1 tsp fennel seeds, 2 tsp black pepper corns, 3/4 tsp ground cloves

Grind all spice ingredients in a coffee grinder or spice and nut grinder. If you don't have one - you can always use a mortar and pestle. You'll have plenty and can save the remainder for the next time you make this dish.

Directions

  1. Whisk together veggie broth, tamari, arrowroot starch, maple syrup and 1/2 cup water.
  2. Cut tofu into 1-inch cubes and gently toss with spice blend.
  3. In a wok or skillet (I used non-stick), heat 1 tbsp of the olive oil over medium-high heat and stir fry the tofu until golden brown. This can take some time as the tofu will release water. Get a good sear on each side and gently continue to flip until it's browned. Transfer tofu to paper towel lined plate and set aside.
  4. Heat remaining oil over medium-high heat; stir fry garlic and chill flakes for 30 seconds and add mushrooms to the pan. Season with a pinch of sea salt and pepper. Allow the mushrooms to brown a bit before adding the bok choy. Stir fry for another 3-5 minutes.
  5. Add broth mixture to the pan and bring it to a boil. Reduce heat to a simmer covered until sauce thickens and veggies soften - about 5 minutes or so.
  6. Stir in tofu to warm through and serve mixture over naturally gluten-free brown rice or quinoa.

I hope that you'll enjoy this recipe as much as I do!

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