A little bit sticky, a little bit sweet, a little bit spicy and a whole lot of YUM! Stir fry anything you have in your crisper with tofu and this sweet-heat sauce and you're family will think you're brilliant. No need for take out.


1 cup rice (I used brown rice)

1/4 cup tamari

3 Tbsp coconut sugar(or brown sugar)

1 bird’s eye chile(or 1/8 tsp red chili pepper flakes)

2 Tbsp water

14 oz extra firm tofu, drained, pressed & patted dry

1/4 cup cornstarch

3 cloves garlic, minced

1" fresh ginger, minced

1 shallot, minced

3-4 scallions, cut in 2" pieces

2 stalks celery, sliced on diagonal

Bok Choy or 3 baby bok choy, sliced separating greens from white

1 tsp vegan butter

Vegetable oil


1. Cook rice according to package directions. In a small bowl wisk together the tamari, sugar, 2 Tbsp water and chili peppers from bird's eye chili. Slice into 1 inch cubes.

2. In a bowl, toss the tofu with the cornstarch. In a large nonstick skillet over medium heat with 2 Tbsp vegetable oil, cook tofu, tossing occasionally, until crisp on all sides, about 8 to 10 minutes. Remove from skillet, set aside.

3. Melt vegan butter and a bit more oil in skillet. Add the minced garlic, ginger and shallot. Cook, stirring constantly, until the garlic is just toasted and shallot softened, about 1 to 2 minutes. Add celery and white parts of bok choy and continue to stir fry for 3 to 4 minutes. Add the scallions, crispy tofu, tamari and sugar mixture. Cook, tossing occasionally, until the tofu is heated through and the sauce sticky, about 1 to 2 minutes. Stir in baby bok choy greens and 2 Tbsp water. Cover with lid for 1 minute or until greens wilted.

4. Serve tofu & greens over rice.

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