Ingredients
Equipment
Method
- Press the tofu: wrap in paper towels and place something heavy on top (a cast iron pan works well) for 15 minutes to remove excess moisture. While tofu presses, whisk together the soy sauce, monk fruit sweetener, water, sesame oil, and arrowroot powder in a small bowl until completely smooth. Set aside.
- Cut pressed tofu into 1-inch cubes. Halve baby bok choy lengthwise (or quarter regular bok choy). Mince garlic and ginger, and slice mushrooms if not already sliced. Have everything ready before the wok heats up — this recipe moves fast once it starts.
- Heat avocado oil in a wok or large skillet over medium-high heat until shimmering. Add the minced garlic and ginger, stirring constantly for 30 seconds until fragrant and just turning golden. Do not let them burn — lower heat slightly if needed.
- Add the sliced mushrooms and stir-fry for 2–3 minutes, tossing frequently, until they're tender, slightly browned, and have released their moisture. The pan should be mostly dry before proceeding.
- Add the bok choy to the wok, arranging cut-side down where possible. Give the sauce a quick stir and pour it over everything. Reduce heat to medium and simmer for 3–4 minutes, turning bok choy once halfway through, until leaves are wilted and stems are crisp-tender (not soft).
- Gently fold in the cubed tofu and cook for 1 additional minute, just until warmed through and coated with sauce. Taste and adjust seasoning — add a splash more soy sauce for saltiness or a drop of sesame oil for richness. Serve immediately.
Nutrition
Notes
Net carb note: 8g net carbs per serving (12g total carbs minus 4g fiber). Bok choy contributes approximately 3g net carbs per pound; mushrooms add 2–3g across all 4 servings; tofu and sauce account for the remainder.
Gluten-free: Substitute tamari for soy sauce. Coconut aminos is a soy-free alternative with a slightly sweeter, milder flavor — reduce or omit the monk fruit sweetener if using coconut aminos.
Paleo option: Use coconut aminos instead of soy sauce and arrowroot instead of cornstarch. The dish is otherwise paleo-compliant.
No tofu: Omit tofu for a pure vegetable stir-fry, or substitute with shrimp (add before bok choy, cook 2–3 min until pink) or chicken breast (cook 4–5 min before adding bok choy).
More protein: Double the tofu to 16 oz, or fold in ½ cup shelled edamame with the tofu in the final step.
Storage: Refrigerate in an airtight container for up to 4 days. The flavor improves overnight as the sauce infuses the tofu. Reheat in a skillet over medium heat with a splash of water. Not recommended for freezing.
