Teriyaki Tofu Stir-Fry with Broccoli, Carrots, and Baby Bok Choy
I know, I know. There are about a gajillion stir-fry recipes out there, but this one is different, I promise.
Going out for Chinese is one of the things that I have really missed since cutting my allergens and factory farmed meats out of my diet. I miss a steamy bowl of Egg Drop Soup, a saucy plate of crispy Sesame Chicken, a crunchy Egg Roll dunked in ridiculously orange Sweet and Sour Sauce. Just thinking about those tasty delights makes my mouth water. But, most dishes in Chinese restaurants have soy sauce in them (i.e. a secret hiding place for wheat) or they are fried and loaded with MSG or sugar, so I’ve been forced to stay away. Of all the Asian foods I miss, I especially miss teriyaki sauce – on anything and everything. I like it on chicken, on veggies, on tofu. Honestly, I could probably just lap it up with a spoon. That combination of salty and sweet makes my taste buds happier than a koala in a eucalyptus forest.
After craving teriyaki for days and almost caving when I drove by Suzi’s (my old favorite Chinese joint), I came up with the recipe for this sauce. It was so yummy that I made a huge batch and ate it for dinner three nights in a row.
TERIYAKI TOFU STIR-FRY WITH BROCCOLI, CARROTS, AND BABY BOK CHOY
serves 4
4-5 Tbs. Toasted Sesame Oil
1/2# extra firm organic tofu, drained 15 minutes, sliced very thin
1/2 yellow onion, thinly sliced
2 garlic cloves, minced
1 Tbs. minced fresh ginger
1 bunch organic broccoli, cut into florets
3 organic carrots, peeled and cut into rounds on a bias
1 head baby bok choy, stems cut into matchsticks, leaves roughly chopped
Teriyaki Sauce:
2 Tbs. Mirin
2 tsp. cornstarch
1/4 cup agave nectar
1/4 cup wheat-free tamari
1. In a largish saute pan, heat the sesame oil over medium high heat. Add the tofu and saute on each side for 3-5 minutes, or until golden brown on both sides. Transfer tofu to a plate lined with paper towels and set aside.
2. Return the pan with the sesame oil still in it to the stove. Add onion, garlic, and ginger. Cook, stirring frequently, until the onions have softened. Add bok choy stems. When they begin to soften, add the broccoli and carrots.
3. As the broccoli and carrots are cooking, dissolve the cornstarch in the mirin in a glass measuring cup. Add agave and tamari to the measuring cup and set aside.
4. When broccoli and carrots are al dente(tender crisp), add bok choy leaves and stir. Cook for 30 seconds. Then, add the sauce, and just as it begins to thicken, remove from heat. Toss tofu into the pan, stir it all around, and serve with steamed brown rice.
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