I eliminated sugar from the sauce and do not miss in the least. I thickened the sauce by using tahini and gluten free chickpea miso paste rather than potato starch or other thickeners as restaurants tend to do. Using wild rice instead of white rice will cut out about one third of the calories and carbohydrates, while providing almost twice as much protein. I like to top it off with lightly marinated, pan “fried” tofu for a meal that keeps me satisfied all evening (unlike the restaurant version which leaves me craving more within an hour). Serves: 4 Sauce 1/2 c lime juice 2 Tbsp miso paste 2 Tbsp Bragg’s Liquid Aminos (or soy sauce or tamari) 2 tsp ginger, ground or grated into a paste 1 tsp chili paste 2 tsp toasted sesame oil 1 Tbsp tahini, peanut butter, or almond butter (optional) Stir Fry 1 14-oz package extra firm tofu, drained 1 lb baby bok choy (or regular bok choy) 1 c uncooked wild rice 1 c bean sprouts 1 c julienned carrots 1/2 tsp coconut oil 1/2 Tbsp Braggs Liquid Aminos (or soy sauce or tamari) 3 Tbsp water, divided sesame seeds for garnish slivered or sliced almonds for garnish

  1. Place uncooked wild rice in a saucepan with 2 cups water. Bring to a boil, then reduce to low, cover and cook for 50–55 minutes. Remove from heat, let rest for 10 minutes and drain off any excess water.2. Place all sauce ingredients in a blender and puree until smooth. Set aside.3. Cut tofu into 20 evenly sized strips. In a nonstick frying pan, melt coconut oil and arrange the tofu strips in a single layer. Mix Liquid Aminos with 1 tablespoon water and evenly drizzle over the tofu strips. Cook tofu for 5 minutes on each side, then remove pan from the heat and let rest.4. Thoroughly clean the bok choy leaves and place in a nonstick skillet with 2 tablespoons water. Cover and let steam over medium-high heat for 5 minutes, stirring occasionally. Add half of the bean sprouts and half of the carrots and cook for another 2 minutes.5. Divide cooked rice evenly between 4 serving plates. Top each with steamed vegetables and tofu strips. Garnish with remaining bean sprouts, carrots, sesame seeds and almonds. Serve immediately. NUTRITION (per serving) 330 cal, 20 g pro, 43 g carb, 7 g fiber, 6 g sugars, 11 g fat, 2.5 g sat fat, 900 mg sodium Amy Pruess is a recipe developer and the author of the blog Parsley in My Teeth. Follow her on Facebook. MORE: Five Foods That Give You All That Tasty MSG (with no actual MSG)