NUTRITION

SERVINGS

INGREDIENTS

12 oz Extra-firm tofu

1 cup Broccoli florets

1 cup Baby bok choy

0.5 cup Carrots

1 cup Shiitake mushrooms

0.13 cup Cooked white rice

2 cloves Garlic

1 tsp Fresh ginger

2 tbsp Tamari

0.25 tsp Toasted sesame oil

1 tsp Arrowroot powder

0.25 cup Vegetable broth

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Remove the tofu from the packaging and press between paper towels using a heavy skillet for 15 minutes to remove excess water, then cut into 1-inch cubes.

• 2

  In a small bowl, whisk together the tamari, vegetable broth, arrowroot powder, minced garlic, grated ginger, and red pepper flakes to create the stir-fry sauce.

• 3

  Heat the toasted sesame oil in a large non-stick wok or skillet over medium-high heat.

• 4

  Add the tofu cubes to the skillet and sear for 8-10 minutes, turning occasionally, until the edges are golden brown and crispy.

• 5

  Add the sliced carrots and shiitake mushrooms to the pan, sautéing for 3 minutes until they begin to soften.

• 6

  Toss in the broccoli florets and chopped baby bok choy, adding a splash of water if needed to steam the vegetables for 2-3 minutes until vibrant green.

• 7

  Pour the prepared garlic sauce over the tofu and vegetables, stirring constantly for 1-2 minutes until the sauce thickens and coats everything evenly.

• 8

  Season with sea salt and black pepper to taste.

• 9

  Serve the stir-fry immediately over the warm cooked white rice.