Tofu Stir-Fry with Bok Choy & Sesame
22 minLow FODMAPOvulationGluten-freeVeganVegetarianLess inflammationStovetopAnti-inflammatoryLow carbEveryoneDairy-freeHormone balanceGut health
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
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 can ease vasomotor symptoms in women and don't lower testosterone in men; bok choy supports estrogen detox; ginger calms digestion.
Nutrition (per serving)
375
kcal
18.5g
protein
24.8g
fat
24.9g
carbs