Tofu has a mild taste but soaks up the flavors of other ingredients, making it a versatile protein choice. The addition of black and white sesame seeds enhances the dish, adding texture and depth. Serve with rye crackers for an extra crunch.
Ingredients (1 Serving)
1½ oz (45 g) firm tofu
2 tsp (10 mL) coconut or olive oil
½ green onion (white part only), thinly sliced
1 (1-inch | 2.5-cm) piece fresh ginger, minced or grated
1 garlic clove, minced
2 button mushrooms, sliced
1 small carrot, julienned
3 leaves baby bok choy, sliced
½ tsp chili powder
Salt and black pepper (to taste)
½ tsp sesame seeds
Instructions:
Prepare the Tofu: Press the tofu for 15 minutes to remove excess moisture, then cut it into 1-inch cubes.
Cook the Tofu: Heat oil in a wok over medium-high heat. Cook the tofu until golden on all sides (about 5 minutes), then remove.
Prepare the Veggies: Stir-fry green onion, ginger, and garlic until fragrant. Add mushrooms, carrots, bok choy, and chili powder, followed by the tofu.
Season & Serve: Sprinkle with sesame seeds and serve immediately.
📖 Source: The Metabolic Balance Kitchen by Jane Durst-Pulkys, PhD
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