Serves 6 / Ingredient tips: Bok choy, also known as Chinese cabbage, is a member of the brassica family and is a rich source of calcium and antioxidants. Coconut oil lends a subtle richness and aroma to this stir-fry. Serving tip: This makes a satisfying meal served over a bed of steamed brown rice.
Tofu and Marinade
14-16 ounces extra-firm (not silken) tofu, drained and cut into 1-inch pieces
1 tablespoon low-sodium tamari
1 tablespoon brown rice vinegar
1 tablespoon mirin
2 teaspoons toasted sesame oil
1/8 teaspoon dried crushed red pepper
1 clove garlic, pressed or minced
Stir-Fry
1½ tablespoons low-sodium tamari
1 tablespoon brown rice vinegar
2 tablespoons mirin
2 teaspoons toasted sesame oil
1 teaspoon arrowroot powder
1 head bok choy (about 1 pound)
1 tablespoon plus 2 teaspoons virgin coconut oil
1 tablespoon finely grated fresh ginger
3 cloves garlic, pressed or minced
1/8 teaspoon dried crushed red pepper
¾ ounce mushrooms, stems removed and cut into 1/4-inch slices
1. For tofu: Combine tofu and next six ingredients (tamari though garlic) in medium nonreactive bowl or container. Toss gently to coat. Cover and refrigerate at least 1 hour or overnight. Toss occasionally to coat tofu with marinade. When ready to prepare, drain and discard liquid.
2. For stir-fry: In a small bowl, mix together 1½ tablespoons tamari, 1 tablespoon brown rice vinegar, 2 tablespoons mirin, 2 teaspoons sesame oil, and arrowroot until powder is dissolved and mixture is free of large lumps. Separate leaves from stems of bok choy. Cut stems into ¼-inch slices, leaves into ½-inch ribbons. Set aside.
3. Place a heavy large skillet or wok over medium-high heat. Once pan is hot, add 1 tablespoon coconut oil and heat 30 seconds. Add tofu and sauté until lightly golden, turning cubes in pan to brown evenly, about 5 minutes. Transfer tofu to bowl and set aside. Add remaining 2 teaspoons coconut oil to pan. Add ginger, garlic, and crushed red pepper to pan and cook 30 seconds, stirring constantly to avoid burning garlic. Add shiitakes and stir-fry 1 minute. Add bok choy stems and stir-fry 1 minute. Add bok choy leaves and stir-fry until just wilted, about 2 minutes. Return tofu to pan. Give tamari mixture a stir and pour over tofu and vegetables; stir-fry until sauce thickens, about 1 minute. Serve immediately.
PER SERVING: 155 cal, 56% fat cal, 10g fat, 4g sat fat, 0mg chol, 9g protein, 9g carb, 2g fiber, 338mg sodium
