
I love cooking, but sometimes I’m just not feeling a lot of effort after a long day. When this happens, I typically pull out staples: rice, tofu, and veggies. These items are so versatile and work with anything in your fridge. Just throw together a quick sauce and you have endless combinations for your meals.
This week I wanted to experiment with bok choy and decided to use it in my stir fry. I loved the crunch it brought to the dish and how it helped to break up the textures. I am certainly going to be incorporating it into more recipes moving forward! As an added bonus, it’s a truly beautiful vegetable and chock full of vitamins.

I love this recipe because you can really use whatever vegetables you have on hand, but the sauce is what makes it stand out. This is a slightly spicy, slightly sweet, totally delicious combo. It’s got the umami from the miso paste that takes it to the next level.

Easy Weeknight Stir Fry [Vegan]
- Total Time: 25 minutes
- Yield: 3 servings 1x
Ingredients
Base
- 1 block of tofu
-
1/2 cup of quick cook brown basmati rice
- 3 cloves of garlic, minced
- 1/4 of a yellow onion, diced
- 1 head of broccoli, chopped
-
1 head of bok choy
- 1 medium carrot, shredded
- 1/2 cup of shitake mushrooms
Sauce
- 2 tbs of coconut aminos
- 1 tbs of miso paste
- 1/2 tbs of sriracha
- 1 tbs of maple syrup
- Juice from 1/2 lime
Spices for tofu
- 1/8 tbs of garlic salt
- 1/4 tbs of onion powder
- 1/8 tbs of black pepper
Instructions
- In a large pan/wok, sauee garlic and onions with a water until translucent.
- Begin cooking rice according to package instructions. I prefer quick cook rice because it’s…quick!
- Add mushrooms, cauliflower, broccoli, shredded carrots, bok choy to the wok with 1/4 cup of water and cover. Steam on medium heat for 7 minutes.
- In another pan, add cubed tofu and give it a quick spray of olive oil. Add spices evenly and sautee until edges are crispy, shaking the pan occasionally to ensure all sides are cooked. This takes about 10 minutes.
- Make sauce by combining coconut aminos, miso paste, sriracha, maple syrup, and lime juice. I shook it up in a mason jar until it was uniform. Break up the miso paste with a fork if it is not dissolving.
- Add everything together in the wok and toss. Satuee for a few more minutes to crisp up the glaze.
- Add salt and pepper to taste.
- Enjoy!
Nutrition
- Calories: 361
- Sugar: 13g
- Sodium: 705mg
- Fat: 10g
- Carbohydrates: 49g
- Fiber: 11g
- Protein: 23g
- Cholesterol: 0mg
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