Carrot Noodle Stir Fry Recipe with Bok Choy

This carrot noodle stir fry packs a punch! It's carrot noodles, crispy tofu, and tender bok choy wok-fried in a ginger sesame sauce. It's a quick and easy meatless meal for weeknights, and it's ready in just 30 minutes!

📝 Ingredients

• 2 tablespoons EACH: rice vinegar and soy sauce
• 1 tablespoon EACH: cornstarch, dark sesame oil, and minced ginger
• 1 teaspoon EACH: brown sugar and sriracha
• 3 cloves garlic (finely minced)
• Juice from 1 lime
• 2 tablespoons coconut oil
• 16 ounce package of medium tofu (cut into squares)
• 1 tablespoon soy sauce
• 5 large carrots
• 1 tablespoon coconut oil
• 3 baby bok choy
• Cilantro, lime slices, and sesame seeds (to serve)

👨‍🍳 Instructions

1. 1make the sauce: In a medium-sized bowl, whisk the ginger sesame sauce ingredients.
2. 2fry the tofu: Dry the tofu with paper towels. Heat the coconut oil in a large, non-stick frying pan over medium-high heat. Add the tofu and cook until it's golden and crispy Remove the tofu from the pan, place it into a small dish, and toss it with soy sauce.
3. 3spiralize carrots: While the tofu is frying, use your spiralizer to make noodles from the carrots. You could also use a julienne peeler or cut the carrots into long, thin strips with a sharp knife.
4. 4saute and combine: Heat the oil in a wok or a large frying pan over medium-high heat. Add the carrot noodles and baby bok choy and toss a few times. Cover the pan and let the noodles cook for about 2 minutes. Just when the noodles start to soften, add the ginger sesame sauce and toss to coat. Once the sauce thickens (in about 1 minute), remove the pan from the heat and stir in the crispy tofu. Serve topped with any or all of the garnishes.