Friends, what we eat is important. Great news– cervical cancer is now one of the most preventable cancers around, reveals exciting research. Eating cabbage, bok choy, broccoli isn’t hard, and it cuts the risk of cervical cancer as much as 50% says Lourisiana State scientists. Thanks goes to indole-3-carbinol, a natural compound that nourishes cervical cells and helps them grow normally, explains Joel Fuhrman, M.D. Last night I made a Tofu and Bok Choy Stir Fry and served it over quinoa. Brown rice is good with this also– the microwavable packages are handy.
- 1 lb. of super-firm tofu (pressed)
- 1 Tablespoon coconut oil
- 1 clove of garlic, minced
- 3 heads of baby bok choy, chopped into bite-size pieces
- 5-6 Tablespoons low-sodium vegetable broth
- 2 teaspoons maple syrup
- 2 teaspoons braggs liquid aminos or low-sodium tamari
- 1-2 teaspoons Sambal Oelek, or similar chili sauce
- 1 green onion/scallion, chopped
- ½ – 1 teaspoon fresh ginger, grated
- Pat pressed tofu dry with paper towels, and cut into small bite-size pieces, about ½ inch thick.
- Heat coconut oil on medium in a large skillet. Add tofu and stir-fry until lightly colored. About 5-6 minutes.
- Add garlic and bok choy to the skillet. Stir-fry for about 1-2 minutes, until the bok choy begins to wilt. The skillet will start to dry out a bit, when this happens, you’ll want to add the vegetable broth as well as all the remaining ingredients (maple syrup, liquid aminos, Sambal Oelek, scallion and ginger). Keep stir-frying the mixture until all ingredients are well coated and most of the liquid evaporates, about 5-6 minutes.
- Serve over quinoa or brown rice. Enjoy!