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
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
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.
- Whisk together veggie broth, tamari, arrowroot starch, maple syrup and 1/2 cup water.
- Cut tofu into 1-inch cubes and gently toss with spice blend.
- 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.
- 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.
- 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.
- 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!