- 1 Tbsp canola oil
- 1 tsp toasted sesame oil
- 2 cloves garlic, minced
- 4 carrots, peeled and sliced
- 1/2 cup mushrooms, sliced
- 3 baby bok choy, stalks and leaves separated
- 2 tsp soy sauce
- 1 Tbsp rice vinegar
- Tofu Bowls
- 16 oz extra-firm tofu, cubed
- 1/2 cup sweet and spicy gochujang sauce
- 2 cups cooked rice
- Sesame seeds, for garnish (optional)
Tofu is tossed with our Sweet and Spicy Gochujang Sauce Recipe and served with rice and veggies for a crave-worthy dish that is ready in about 30 minutes.
In a large frying pan or wok over medium-high heat, add both oils. Once oil shimmers, add garlic, carrots, and mushrooms. Stir-fry until carrots are crisp-tender but are still firm to the bite, 4-5 minutes. Meanwhile, chop baby bok choy stems and leaves, keeping them separate.
Add bok choy stems and stir-fry until slightly softened, about 2 minutes. Add bok choy leaves, soy sauce, and rice vinegar and cook until leaves are wilted, 1-2 minutes. Turn off heat.
Note: I personally love the contrast of cool, spicy tofu served with warm rice and veggies. However, if you prefer to heat the tofu simply heat a large non-stick pan over medium-high heat. Add 1 tablespoon canola oil and heat to shimmer. Toss tofu with sauce and add to pan. Stir-fry for 3-4 minutes and then add to your bowls.
Nutrition per serving: 420 calories; 18g total fat (2g saturated); 660mg sodium; 44g carbohydrates; 3g dietary fiber; 7g sugar (3g added sugar); 19g protein