Calcium rich foods
👩‍🍳 Step-by-Step Instructions:
- Prep the Tofu: Wrap your block of extra-firm tofu in a clean kitchen towel or paper towels and place a heavy object on top for 10 minutes to press out excess moisture. Cut the pressed tofu into neat, bite-sized cubes.
- Whisk the Sauce: In a small bowl, whisk together the soy sauce, sesame oil, maple syrup, minced garlic, and grated ginger. Set the cornstarch slurry aside in a separate small cup.
- Crisp the Tofu: Heat one tablespoon of oil in a large skillet or wok over medium-high heat. Add the tofu cubes in a single layer. Cook for 8-10 minutes, tossing occasionally, until the edges are beautifully golden brown and crisp. Remove the tofu from the pan and set it aside.
- Sauté the Veggies: In the same skillet, drop in your fresh broccoli florets and chopped bok choy stems (save the tender green leaves for the very end!). Toss in 2 tablespoons of water, cover with a lid, and let them steam-fry for 3 minutes until tender-crisp and bright green.
- Bring it Together: Remove the lid and stir in the edamame, the bok choy green leaves, and your crispy cooked tofu.
- Thicken and Gloss: Give your zesty ginger sauce a quick stir and pour it directly over the ingredients in the pan. Simmer for 1 minute, then pour in the cornstarch slurry. Toss everything continuously for 1-2 minutes until the sauce transforms into a glossy, thick glaze coating every piece.
- The Final Garnish: Remove from the heat. Transfer your vibrant stir-fry to serving bowls and scatter a generous handful of toasted sliced almonds over the top to replicate the satisfying crunch of the whole nuts shown in . Serve warm over brown rice or quinoa!
