Simple Baby Bok Choy & Tofu Stir-fry



Cut tofu into slices. Preheat skillet over medium high heat and spray with non-stick oil spray. Pour tamari into the skillet and layer the tofu steaks into the fluid and turn over to saturate each side. Sauté the tofu steaks until all the tamari has been absorbed and the tofu is golden brown on one side. Add 2 Tbsp tamari and flip the tofu and sauté until all the tamari is absorbed. Remove tofu from heat. 

Add the white stemmed pieces of the baby bok choy to the skillet. Stir fry for about 3 minutes, then add the green leaves. Sauté until all the baby bok choy cooked, but still bright green. Remove from heat. 

Serve the baby bok choy and tofu over rice. 



  • 2 C thai sticky rice, cooked
  • 2 1⁄2 C water
  • Pinch of sea salt
  • 8 baby bok choy, roughly chopped, white stem slices removed from green leaf slices
  • package fresh extra firm tofu, cut into strips
  • 4 Tbsp tamari sauce
  • 1/4 tsp crushed red pepper flakes