Maple Glazed Tofu with Garlic Sautéed Bok Choy & Brown Rice.

  • 6
    baby bok choy
  • 8 fl oz
    chicken or vegetable broth
  • 1 (12 oz) pkg
    extra firm tofu
  • 4 cloves
    garlic
  • 1 cup
    instant brown rice
  •  
    black pepper
  •  
    crushed red pepper
  •  
    pure maple syrup
  •  
    rice vinegar
  •  
    soy sauce
  •  
    virgin coconut oil
  • 1
    In a small saucepan, bring broth to a boil. Add rice and stir. Reduce heat to a simmer, cover, and cook for 5 minutes. Remove from heat and let stand, covered, for 5 minutes.
    8 fl oz (1 cup) chicken or vegetable broth
    1 cup instant brown rice
  • 2
    Heat a skillet over medium-high heat.
  • 3
    Drain and large dice tofu; place on paper towels and pat dry.
    1 (12 oz) pkg extra firm tofu
  • 4
    Coat bottom of skillet with oil. Add tofu and, stirring frequently, cook until lightly browned, 5-6 minutes.
    about 1 tbsp virgin coconut oil
  • 5
    Peel and mince garlic. In a small bowl, whisk together ½ of the garlic (save the rest for the bok choy), soy sauce, maple syrup, and rice vinegar.
    4 cloves garlic
    3 tbsp soy sauce
    2 tbsp pure maple syrup
    1 tbsp rice vinegar
  • 6
    Add sauce to tofu. Stirring frequently, cook until sauce thickens and coats tofu, 2-3 minutes.
  • 7
    Wash bok choy, trim ends, and separate into leaves.
    6 baby bok choy
  • 8
    Transfer tofu and sauce to a plate and return skillet to stove. Add more oil, remaining garlic, and pepper; cook until fragrant, 15-30 seconds.
    about 1 tbsp virgin coconut oil
    ⅛ tsp crushed red pepper
  • 9
    Add bok choy and soy sauce. Tossing occasionally, cook until greens are just wilted and stalks are tender-crisp, 2-3 minutes.
    ½ tbsp soy sauce
  • 10
    To serve, arrange rice, tofu, and bok choy in a bowl. Enjoy!