Tofu with Gingered Bok Choy and Coconut Aminos
Tofu with Gingered Bok Choy and Coconut Aminos
A savory, sugar-free stir fry perfect for your Candida diet
Servings: 2
Ingredients
- 1 block firm or extra-firm tofu drained and cubed
- 1 tablespoon coconut oil or avocado oil
- 1 –2 heads of bok choy chopped
- 1 tablespoon grated fresh ginger
- 1 clove garlic minced (optional)
- 2 tablespoons coconut aminos
- 1 teaspoon apple cider vinegar
- Pinch of sea salt to taste
- Fresh herbs like cilantro or green onion for garnish (optional)
Step-by-Step Instructions
- Press the tofu for 10–15 minutes to remove excess moisture, then cube it.
- In a large skillet over medium heat, add 1/2 tablespoon oil. Add tofu cubes and pan-fry until golden brown on most sides (about 6–8 minutes). Set aside.
- In the same pan, add remaining oil, ginger, and garlic. Sauté until fragrant (about 1 minute).
- Add chopped bok choy to the pan. Stir-fry until tender but still vibrant green (about 2–3 minutes).
- Return tofu to the pan. Add coconut aminos, apple cider vinegar, and a pinch of sea salt. Toss everything together until coated and warmed through.
- Plate warm, garnished with herbs if desired.
Notes & Tips
This tofu with gingered bok choy dish is incredibly flexible. Swap bok choy for other Candida-safe greens like kale, chard, or napa cabbage. You can even crumble the tofu and serve it over cauliflower rice for a different texture.
Add other vegetables as desired
Want it spicier? Add a pinch of chili flakes or fresh grated turmeric.