We know…it’s way too easy to just stop by to grab restaurant food on the way home for dinner. It’s quick and easy! But in order to perform at its best, your body needs more superfoods in your diet to refuel it, and those are in short supply at most restaurants. Take the time to make something your body and your tastebuds will appreciate!
This stir fry is a great dinner choice in these winter months—it has just enough kick to keep you warm inside and out (though you can leave out the spice if you can’t handle the heat)! It also has swapped out ingredients that are usually fairly unhealthy benchmarks, such as sesame oil for coconut oil and refined sugar for agave nectar or honey. Make sure to grab organic tofu, though, to avoid those pesky GMOs! Plus, all these leafy greens have tons of fiber, vitamins, and minerals.
- 1 tablespoon coconut oil
- ½ medium onion, sliced
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh ginger root, finely chopped
- 1 (16 ounce) package tofu, drained and cut into cubes
- ½ cup water
- ½ cup vegetable stock
- 1 tablespoon agave nectar or honey
- 1 tablespoon apple cider vinegar
- 2 tablespoons soy sauce
- 2 teaspoons cornstarch dissolved in 2 tablespoons water
- 1 tablespoon Sriracha (or spice to taste)
- 1 tablespoon crushed red pepper
- 1 carrot, peeled and sliced
- 1 green bell pepper, seeded and cut into strips
- ½ small head bok choy, chopped
- 2 cups fresh mushrooms, chopped
- ½ yellow or white onion
- 1 cup bamboo shoots, drained and chopped
- 4 medium green onions, thinly sliced diagonally
- ½ small head kale, washed, stems removed, cut into bite sized pieces
- Optional: ¼ cup sesame seeds
- Optional: ½ cup cashews
Drain tofu for 30 minutes before cooking.
Cut into small cubes (stay larger than 1″).
Place cut tofu in container and add broth, soy sauce, vinegar, agave, sesame oil, Sriracha and red pepper flakes. Cover, shake to mix and set aside.
Separate green onions from whites. Slice greens on an angle into large pieces, about 3”.
Toss garlic, ginger and green onion whites into food processor. Pulse until mostly chopped.
Peel onion and cut in half. Slice each half in half and then half again.
Cut kale and bok choy into bite sized pieces.
Wash celery and cut into thin half moons.
Mix cornstarch with hot water.
Heat a large skillet or Wok over high heat. Add coconut oil and when hot, toss in garlic, green onion (whites) and ginger, cook for 30 seconds stirring constantly.
Toss in tofu and marinade along with greens. Cover and cook 3 to 4 minutes.
Add celery and bamboo shoots. Cook for 2 to 3 minutes, stirring occasionally.
Toss in onion and green onions. Turn to medium heat and, stir and cover. Cook 2 to 3 more minutes until onion wedges are just tender but still crunchy.
Pour in cornstarch mixture and mix well.
Let cook until thick, just a couple of minutes.
Garnish with cashews and sesame seeds if desired.
Serve immediately over brown rice.