Thai · Dinner
Spicy Stir-Fried Morning Glory (Gluten-Free)
Water spinach stir-fried in a wok over high heat with garlic, bird's-eye chilies, tofu and a gluten-free sauce built from tamari, mushroom-based seasoning and a touch of sugar. Bright, garlicky, chili-hot and glossy, this ready-in-minutes plate is served hot as a quick vegan Thai side or light main.
$4
10 minsPrep
6 minsCook
16 minsTotal
EasyLevel
Nutrition per serving
288Calories
17.3gProtein
17.8gFat
18.2gCarbs
8.5gSugar
4.8gFiber
1485mgSodium
0mgChol
2.5gSat Fat
670mgPotassium
225mgCalcium
4mgIron
0mcgVitamin B12
31mgVitamin C
vegan
vegetarian
gluten-free
low-carb
low-calorie
gluten-free
Instructions
1
Prep
Pat tofu dry with a towel. Trim water spinach into 3-inch lengths. Mince garlic and slice chilies; have everything ready.
2
Fry
Heat vegetable oil in a wok over high heat until shimmering, about 1 minute. Add tofu cubes and fry 2 minutes, turning occasionally, until edges turn golden.
3
Sauté
Push tofu to one side. Add garlic and chilies to the empty side and stir over high heat 20 seconds until fragrant and light gold.
4
Stir-fry
Add water spinach stems, tossing over high heat 30 seconds until softening. Add leaves and toss 30 seconds until just wilted but bright green.
5
Glaze
Pour tamari, mushroom sauce, sugar and water in, tossing over high heat 1 minute until sauce clings glossy and no liquid pools at the wok base.
6
Plate
Transfer stir-fry to a warm plate, ensuring tofu and sauce settle over the greens. Serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g300g firm tofu
- 300g300g water spinach (morning glory)
- 6 cloves6 cloves garlic
- 44 bird's-eye chilies
- 2 tbsp2 tbsp gluten-free tamari
- 2 tbsp2 tbsp gluten-free mushroom seasoning sauce
- 2 tsp2 tsp white sugar
- 2 tbsp2 tbsp vegetable oil
- 2 tbsp2 tbsp water
