2teaspoonsBraggs liquid aminos or low-sodium tamari
1-2teaspoonsSambal Oelekor similar chili sauce
1green onion/scallionchopped
½ - 1teaspoonfresh gingergrated
rice or quinoafor serving
Instructions
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.