Tofu Stir-Fry with Bok Choy & Sesame
22 minVegetarianVeganLow FODMAPGluten-freeStovetopGut healthHormone balanceLess inflammationOvulationDairy-freeAnti-inflammatoryLow carb
Servings:
2
·
Ingredients
- —300 g Tofu, firm
- —2 head Bok choy, raw
- —1 Carrots, raw
- —1 tbsp Ginger, ground
- —2 tbsp Tamari (soy sauce)
- —1 tsp Sesame oil
- —2 tbsp Coconut oil
- —Sesame seeds
Allergens
Contains soyContains sesame
Method
- 01Pat the tofu dry with paper towel — this is essential for a golden crust. Heat the coconut oil in a pan over medium heat. Fry the tofu for 6 minutes without touching it until a crust forms, then flip.
- 02Add the grated ginger and julienned carrot. Cook for another 2 minutes, stirring — the carrot should soften slightly but keep a little bite.
- 03Add the bok choy and tamari. Cook for 3 minutes — the leaves should wilt and the stems should stay slightly crisp.
- 04Remove from the heat. Drizzle with sesame oil, sprinkle with sesame seeds and sliced scallion. Sesame oil goes in at the end — it loses its aroma if heated.
Why this works
Soy isoflavones have been studied for helping ease menopausal hot flashes and other vasomotor symptoms. Bok choy is a cruciferous vegetable containing compounds studied in relation to estrogen metabolism. Ginger is traditionally used to support digestive comfort.
Nutrition (per serving)
375
kcal
18.5g
protein
24.8g
fat
24.9g
carbs
7g
fiber