Carrot Noodle Stir Fry

Ingredients

GINGER SESAME SAUCE

• 4 tablespoons each: rice vinegar and soy sauce 
• 2 tablespoon each: cornstarch, dark sesame oil, and minced ginger
• 2 teaspoon each: brown sugar and sriracha
• 6 cloves garlic (finely minced)
• Juice from 1 lime

THE CRISPY TOFU

• 4 tablespoons coconut oil
• 32 ounce package of medium tofu (cut into squares)
• 2 tablespoon soy sauce

THE CARROT NOODLE STIR FRY

• 10 carrots
• 2 tablespoon coconut oil
• 1 medium or 1/2 large head bok choy
• Cilantro, lime slices, and sesame seeds (to serve)

Instructions 

1. In a medium-sized bowl, whisk the ginger sesame sauce ingredients.
2. 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.
3. 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.
4. 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.