• 1 block tofu
  • 2 tbsp avocado oil
  • 2 tbsp soy sauce
  • 2 C mushrooms, shiitake
  • 1 bell peppers, diced
  • 4 baby bok choy, roughly chopped
  • 5 scallions, white parts only, thinly sliced
  • 4 cloves garlic, minced
  • 1/2 C vegetable broth
  • 1 tbsp fresh ginger, minced
  • 1 tbsp sesame oil
  • 2 tbsp sesame seeds
  • sriracha, to taste
  • cooked rice


  1. Wrap the tofu in a dish towel, let sit for 10-15 minutes. Remove the plate, unwrap the tofu, and cut into ½ inch cubes.
  2. In a large work, heat the avocado oil and 1 T of the soy sauce over medium-high heat. Add the tofu and fry, stirring occasionally, until all sides are lightly brown, 5-7 minutes. Transfer the tofu to a plate.
  3. Reduce the heat to medium, then add the mushrooms and saute for about 5 minutes, until tender. Add the remaining 1 T of soy sauce, bok choy, scallions, and garlic. Cook 1-2 minutes more. Reduce the heat to low and add the broth and ginger. Stir to combine and simmer until heated through and fragrant, another 2-3 minutes.
  4. Return tofu to the plan, stir in sesame oil and sesame seeds, and toss together.
  5. Serve the stir fry over rice and add sriracha.