Carrot Noodle Stir Fry Recipe with Bok Choy
User Reviews
5
Carrot Noodle Stir Fry Recipe with Bok Choy
Description
Carrot Noodle Stir Fry Recipe with Bok Choy features spiralized carrot noodles and baby bok choy cooked briefly to maintain some bite, which are tossed with a flavorful ginger sesame sauce made with soy sauce, rice vinegar, sesame oil, ginger, garlic, sriracha, and lime juice. Separately, tofu is dried, pan-fried until golden and crispy in coconut oil, then finished with a splash of soy sauce for savory depth. When combined, the dish offers contrasting textures from tender yet crisp vegetables and gratified tofu. The sauce is heated until it thickens, lightly coating the stir fry ingredients.
The recipe provides a nutritious, plant-based meal that highlights fresh vegetables and simple Asian-inspired flavors. It can be served on its own or alongside other dishes. Garnishes like sesame seeds, cilantro, and lime slices provide added freshness and texture contrast.
Preparation tips include drying tofu well for crisping and making carrot noodles with a spiralizer or julienne peeler. Cooking the noodles covered helps soften them without overcooking. The ginger sesame sauce method thickens with cornstarch for a glossy finish.
Ingredients
Ginger Sesame Sauce
- 2 tablespoons rice vinegar gluten-free, if needed
- 2 tablespoons soy sauce gluten-free, if needed
- 1 tablespoon cornstarch dark (sesame oil), minced (ginger
- 1 tablespoon sesame oil
- 1 tablespoon ginger
- 1 teaspoon brown sugar
- 1 teaspoon sriracha
- 3 cloves garlic finely minced
- lime juice from 1
The Crispy Tofu
- 2 tablespoons coconut oil
- 16 ounce tofu cut into squares, medium, package
- 1 tablespoon soy sauce gluten-free, if needed
The Carrot Noodle Stir Fry
- 5 large carrot
- 1 tablespoon coconut oil
- 3 baby bok choy
- cilantro to serve, lime slices
- lime
- sesame seed
Instructions
- In a medium-sized bowl, whisk the ginger sesame sauce ingredients.
- 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.
- 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.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Serving | 1 serving = ½ of the recipe | |
| Calories | 535kcal | 27% |
| Carbohydrates | 29g | 10% |
| Protein | 25g | 50% |
| Fat | 38g | 58% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 1429mg | 60% |
| Potassium | 684mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 30146IU | 603% |
| Vitamin C | 17mg | 19% |
| Calcium | 363mg | 36% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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