Yield: 2servings (can be doubled to feed a family)
Prep Time: 10 minutesmins
Cook Time: 20 minutesmins
Total Time: 30 minutesmins
This carrot noodle stir fry packs a nutritional punch! It's carrot noodles, crispy tofu, and tender bok choy wok-fried in a ginger sesame sauce. It's a quick and easy vegan meal for weeknights, and it's ready in just 30 minutes!
Ingredients
Ginger Sesame Sauce
2tablespoonsEACH: rice vinegar and soy sauce, gluten-free, if needed
1tablespoonEACH: cornstarch, dark sesame oil, and minced ginger
1teaspoonEACH: brown sugar and sriracha
3clovesgarlic, finely minced
Juice from 1 lime
The Crispy Tofu
2tablespoonscoconut oil
16ouncepackage of medium tofu, cut into squares
1tablespoonsoy sauce, gluten-free, if needed
The Carrot Noodle Stir Fry
5largecarrots
1tablespooncoconut oil
3babybok choy
Cilantro, lime slices, and sesame seeds, to serve
Instructions
In a medium-sized bowl, whisk the ginger sesame sauce ingredients.
2 tablespoons EACH: rice vinegar and soy sauce, 1 tablespoon EACH: cornstarch, dark sesame oil, and minced ginger, 1 teaspoon EACH: brown sugar and sriracha, 3 cloves garlic, Juice from 1 lime
Dry the tofu with paper towels. Heat the coconut oil in a large, non-stick frying pan over medium-high heat. Add the tofu and cook until it's golden and crispy Remove the tofu from the pan, place it into a small dish, and toss it with soy sauce.
16 ounce package of medium tofu, 1 tablespoon soy sauce, 2 tablespoons coconut oil
While the tofu is frying, use your spiralizer to make noodles from the carrots. You could also use a julienne peeler or cut the carrots into long, thin strips with a sharp knife.
5 large carrots
Heat the oil in a wok or a large frying pan over medium-high heat. Add the carrot noodles and baby bok choy and toss a few times. Cover the pan and let the noodles cook for about 2 minutes. Just when the noodles start to soften, add the ginger sesame sauce and toss to coat. Once the sauce thickens (in about 1 minute), remove the pan from the heat and stir in the crispy tofu. Serve topped with any or all of the garnishes.
1 tablespoon coconut oil, 3 baby bok choy, Cilantro, lime slices, and sesame seeds