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Bok Choy with Mushrooms and Tofu

DON’T FORGET YOUR GREENS!

Greens are very high in calcium, magnesium, iron, potassium, phosphorous and vitamins. It strengthens our immune system, increases our energy. Dark leafy greens are for example: Broccoli, bok choy, napa cabbage, kale… Bok Choy is one of the vegetables that contains a lot of calcium. Try it with mushrooms and tofu:

4 servings

INGREDIENTS

1 firm tofu, cut into small cubes
1 ½ cup button mushrooms, halved
6 baby bok choy
3 small carrots, peeled and sliced in a slant
1 cup red onion, chopped
3 garlic cloves, minced
¼ inch ginger root, peeled and chopped
2 tablespoons olive oil
2 tablespoons soy sauce
1 teaspoon ground black pepper
½ cup green onions, thinly sliced

DIRECTIONS

Preheat a pan or wok on medium-high heat. Add oil, ginger, onion, garlic, carrots, bok choy and stir fry for about 5 minutes. Then add mushrooms and tofu to pan. Next add the soy sauce and black pepper and gently toss tofu and vegetables. Cook for 3-5 minutes and transfer to plate and garnish with green onions.

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