Back in my early days as a vegetarian, my mom and I would sometimes make a stir-fry together. It usually involved broccoli and always incorporated those classic stir-fry flavors of soy sauce, sesame oil, garlic, and ginger– along with a little homemade apricot jam for that extra somethin’ somethin’.  Though my universe of vegetable-centric cuisine has expanded significantly since then, I still find comfort in a good stir-fry.

1to 1½ tbsp coconut oil, divided
1 tsp nutritional yeast
¼ tsp garlic powder
1 package firm tofu
3-4 garlic cloves, minced
1 tbsp minced fresh ginger
Pinch of red pepper flakes
1 bunch (about 8) baby bok choy (pak choi), washed well, rough very bottom edges sliced off
¼ to ½ cup vegetable broth or water
1 Tb + a few splashes of tamari
1 tsp toasted sesame seed oil
¼ cup cashews

rice, quinoa, or noodles for serving (optional)
sriracha for serving (optional)

• Pat tofu with a couple paper towels. Cut into 1” cubes, then pat again to soak up extra moisture.
• Mix nutritional yeast and garlic powder in a small dish.
• Heat ½ Tb of coconut oil in a large wok or skillet over medium high heat. Add tofu cubes, sprinkle with nutritional yeast-garlic powder mixture, and stir gently to distribute seasonings. Then let cook– without touching, so it can crisp up– for about 5 minutes. Turn down the heat (just for your own safety), carefully flip over the tofu, and splash with some tamari. Turn heat back up, and cook (without touching) for about 5 more minutes. Turn off burner and transfer tofu to another dish. Let the pan cool a little bit, then give it a gentle wipe with a paper towel to remove any blackened bits.
• Cook garlic, ginger, and red pepper flakes in remaining ½ (or more) Tb of coconut oil over medium heat for 2-3 minutes, stirring frequently.
• Stir in baby bok choy. Add broth or water, turn heat to medium high, and cook, covered, for 2 to 3 minutes. Remove lid, add 1 Tb tamari and let cook for about another minute. Lower heat, stir in prepared tofu, cashews, and sesame oil. Cook for a minute or two, warming up the tofu and allowing all the flavors to meld. Serve with grain of choice and sriracha, if desired.

Yield: 3-4 servings