Spring Bok Choy Stir-Fry


  • 1 block tofu, pressed* and crumbled into bite sized pieces, or 1 lb chicken, cut into bite sized pieces
  • 3 Tbsp. tamari, divided
  • 2 tsp. ground ginger, divided
  • 2 Tbsp. fresh minced garlic, divided
  • 2 Tbsp. rice flour
  • 2 tsp. coconut oil
  • 1 tsp. sesame oil
  • 1 cup vegetable broth, as needed
  • 2 green onions, sliced
  • 2 carrots, sliced
  • 3 bunches bok choy, sliced
  • ¼ tsp. Chinese five spice powder
  • 1 cup cooked quinoa, rice or other grain
  • Sesame seeds for garnish, if desired

*Pressing the water out of tofu creates better consistency. You can google various methods of doing so.

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Preparation Instructions

Serves 6

  1. Mix 2 Tbsp. tamari, 1 tsp. ground ginger, and 1 Tbsp. minced garlic in a small container; add and toss tofu or chicken and set aside. Marinate tofu or chicken at least 30 minutes, up to an hour.
  2. Sprinkle rice flour evenly over tofu or chicken.
  3. Heat 2 tsp. coconut oil and 1 tsp. sesame oil in a wok over high heat; sauté tofu or chicken until browned and cooked through; set aside.
  4. Heat 2 Tbsp. vegetable broth in wok over high heat; add 1 Tbsp. garlic, 1 tsp. ground ginger, 2 green onions; stir-fry 1-2 minutes; add carrots and cook an additional 2 minutes; add bok choy and stir until cooked down; toss in 1/4 tsp. five spice powder, 1 Tbsp. tamari, or more to taste; add additional veggie broth, 1 Tbsp. at a time, to prevent sticking as needed.
  5. Stir in 1 cup cooked brown rice and tofu or chicken. Toss to mix. Top with sesame seeds, if desired.

Recipe by Dawn Hutchins of Florida Coastal Cooking