April 26, 2022

Mind & Body Bowl: Seared Tofu & Stir-Fried Veggies in a Creamy Almond Ginger Sauce. {Recipe}

Like many of you, dear elephants, I believe that the way I eat is a reflection of who I am, and that the better I eat—both for myself and for the planet—the better I feel.

This recipe is 100 percent cruelty-free, but it’s so much more than that. With ingredients that nourish the mind (like nut butter, a healthy fat which provides much needed energy for the brain) as well as the body (like fiber and micronutrients that keep us energized, and, ahem, “regular”), from a health perspective, it does it all.

But how does it taste? You ask with an edge in your voice, which I get, because you’ve eaten a lot of things in your life that were “healthy” but…ew!

It. Tastes. Amazing.

Rich and comforting, with beautiful colors and great textural elements, you’ll want to make this over and over again. And I support that because the world needs all the love and comfort it can get.

Mind & Body Bowl

Serves 2
Prep time 30 minutes
Cook time 10 minutes

*Tip to make this a fast weeknight night meal: prep veggies and sauce, and cook tofu ahead.


4 tablespoons natural almond butter (or any nut or seed butter)
2 tablespoons natural maple syrup
1 garlic clove, crushed
2 tablespoons water
2 tablespoons soy sauce
2 teaspoons sesame oil
1/4 teaspoon red pepper flakes
1 tablespoon grated fresh ginger
Salt and pepper to taste

Mix all ingredients together well and store in refrigerator up to five days.


1 slab of firm tofu, pressed and drained, and cut in half widthwise and again lengthwise to form four “steaks.”
1 tablespoon sesame oil
Salt and pepper to taste

Heat up oil in a large pan. While the oil heats, salt and pepper the tofu steaks.

Place tofu in a pan and leave on high heat until you can see the bottom edges begin to brown. Flip, turn down the heat to medium, and cook until the same thing happens on the other side.

Let cool and cut into bite-sized pieces.


1 tablespoon sesame oil (or use cooking spray if desired)
4-6 cups cauliflower rice (zucchini noodles work well too!)
2 cups chopped baby bok choy
1 cup mushrooms, sliced
1/2 cup onions, chopped
1/2 cup green onions, chopped
Fresh cilantro and/or basil
Black sesame seeds for garnish

Heat up oil (or spray cooking spray) in a wok or large pan. Add cauliflower rice (or zucchini noodles), onions, mushrooms, and bok choy and stir-fry on high until veggies are soft, five-to-seven minutes. Add tofu and green onions and cook another minute or two. Add sauce and mix in until everything is heated through and evenly coated.

Serve in big bowls garnished with basil and/or cilantro and a dash of black sesame seeds.


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