This tofu bok choy stir-fry is a quick and easy weeknight meal that’s healthy, gluten-free, vegan and super flavorful.
What’s for dinner? This pesky little question seems to get asked a lot around here. I also remember asking my mom this very same question almost every day growing up… oh gosh, that must have been annoying. Actually, I know it was annoying because most days her answer was “food.” I love my momma.
So yeah, the what’s for dinner question is a popular one. And rightfully so, I think dinner has always been the hardest meal for me to plan ahead for. We’re usually busy in the evenings and I never know what we’ll be in the mood for. Plus, I’m usually starving by the time dinner rolls around. Knowing our busy schedule and my ravenous tendencies, I like to plan ahead a little. This week that meant making a big batch of quinoa on Sunday night and buying ingredients for a few easy (and healthy) recipes I could whip up and have on the table in a matter of minutes.
This tofu bok choy stir-fry is one of those quick and easy recipes.
You got your protein, you got your greens, add a little spice and you’re good to go!
Oh and quinoa… don’t forget the quinoa.
This quick and easy weeknight meal is healthy, gluten-free, vegan and super flavorful. I used my favorite locally made tofu, Twin Oaks herbed tofu, but you can use any super-firm variety.
- 1 lb. of super-firm tofu (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
- 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!
Do you have any quick and easy go-to meal options? I’m all about stir-fries, huge salads, baked or grilled fish and steamed or roasted veggies, stuffed peppers, and homemade bean burgers. I’d love to hear some of your favorites.