Ingredients:
1 tbsp coconut oil (or your choice of oil)
1 tbsp freshly minced ginger
10 oz cremini mushrooms, thinly sliced
1 tbsp Thai BBQ seasoning
1/2 tsp turmeric powder, or more to taste
2 1/2 cups vegetable broth, or water
12 oz firm silken tofu, cut into small cubes
1/3 cup to 1/2 cup coconut milk
Sea salt to season
4-5 bunches of baby bok choy, thinly sliced
Directions:
Heat coconut oil in a pot or large skillet over medium heat. Add half of the minced ginger and cook until aromatic, about 30
seconds. Add sliced mushrooms and cook for about 4 minutes. When the liquid begins to evaporate, add Thai BBQ
seasoning and turmeric powder. Stir to mix.
Add broth/water and tofu cubes, and bring to a boil. Add the remaining minced ginger. Lower heat to medium, and add
coconut milk. Stir gently to combine. Cook for another minute. Season with sea salt to taste. Adjust any seasonings if
needed. For a richer consistency, add more coconut milk.
Remove from heat. Stir in the bok choy to lightly wilt. Serve hot or warm.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Kcal: 150 kcal | Servings: 3-4 servings