This VegetableStir Fry is full of fresh vegetables like bok choy and broccoli with tender-crisp tofu all perfectly seasoned with a sweet and savory sauce and served over cauliflower rice. It's a healthy and hearty vegan dinner that tastes so good, you won't miss the meat! Gluten-free, vegan and easily Whole30, paleo, low carb and keto.
Cut tofu into ½-inch chunks and toss in arrowroot starch. The arrowroot starch is optional, but it gives the tofu a crispy and chewier texture.
Heat oil in a wok or a large skillet and add the tofu, toss and cook for a few minutes until golden and crispy.
Remove the tofu and add the onion, ginger and garlic. Cook on medium-high heat for a minute.
Add bok choy and broccoli. Sauté for a few minutes, then add the tofu back in.
Whisk together coconut aminos, sweetener, sesame oil and five spice in a small bowl. Add salt and pepper to taste.
Stir in the sauce, toss and cook for 30 seconds. Remove from the heat and serve with cauliflower rice and sprinkle with sesame seeds and red pepper chil flakes.