This recipe is super simple and healthy but packs a flavourful PUNCH. Perfect for cooler autumn days because of that nice dose of ginger, but still gives you that reminiscent summer freshness!
Bok Choy is one of my favorite vegetables. Just ONE cup gets you a whopping 158mg of calcium. Best of all? It also contains magnesium. Since calcium is a hard/chalky substance, you cannot absorb it without magnesium. Dairy contains almost no magnesium so although you may be ingesting a lot of calcium, your body absorbs very little of it. That is why dark leafy greens like broccoli, bok choy and swiss chard are my preferred sources of calcium. You can rest assured you are absorbing it properly AND getting a hefty dose of other nutrients like fibre, vitamin K, vitamin C and zinc!
*DISCLAIMER* Choose your brand of tofu carefully! Most of the soy grown today is genetically modified like crazy so much so that the actual seeds themselves contain pesticides, insecticides, herbicides and antibiotic resistant markers. I don’t know about you but I would prefer not to ingest all of those things in my super healthy stir fry. Long story short: Always buy organic / sprouted tofu!
Now, onto the fun stuff!
- 1 lb baby bok choy
- 1 12-ounce package organic sprouted tofu (extra firm)
- 2 tbsp coconut oil, divided
- Sea salt
- 3 tbsp water
- 2 tbsp tamari
- 1 tsp honey
- 1 garlic clove, minced
- 2 tsp fresh ginger, grated
- 2 tsp sesame seeds
- 1 Tbsp toasted sesame oil
- Trim the rough ends off the bok choy, pull apart the stalks and rinse well.
- Chop the tofu up into 1-2 inch cubes. Pat the tofu dry with a paper towel and sprinkle with a little bit of sea salt.
- Heat 1 Tbsp coconut oil in a pan over medium-high heat.
- Lay the tofu onto the pan in a single layer and cook until slightly browned and crispy on each side.
- In a wok, heat the remaining Tbsp of coconut oil over medium high heat. Add the garlic and fresh ginger and cook for 30 seconds to 1 minute or until fragrant.
- Add the the bok choy and stir them continuously for 2 minutes as they cook.
- Add the tamari, honey, and water and continue to cook for another 2 minutes.
- Once the bok choy leaves just start to wilt, add the tofu and mix everything together
- Remove from heat. Drizzle with sesame oil and sprinkle with sesame seeds. Serve as-is or over a bed of brown rice! and serve.