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

  • 12
    baby bok choy
  • 1 cup
    basmati rice
  • 2 (12 oz) pkg
    extra firm tofu
  • 8 cloves
    black pepper
    crushed red pepper
    pure maple syrup
    rice vinegar
    soy sauce
    virgin coconut oil
  • 1
    Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and bring the mixture to a boil over high heat.
    1 cup basmati rice
    16 fl oz (2 cups) water
  • 2
    Heat a skillet over medium-high heat.
  • 3
    Drain and large dice tofu; place on paper towels and pat dry.
    2 (12 oz) pkgs extra firm tofu
  • 4
    Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15 to 18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
  • 5
    Coat bottom of skillet with oil. Add tofu and, stirring frequently, cook until lightly browned, 5-6 minutes.
    about 2 tbsp virgin coconut oil
  • 6
    Peel and mince garlic. In a medium bowl, whisk together ½ of the garlic (save the rest for the bok choy), soy sauce, maple syrup, and rice vinegar.
    8 cloves garlic
    6 tbsp soy sauce
    4 tbsp pure maple syrup
    2 tbsp rice vinegar
  • 7
    Add sauce to tofu. Stirring frequently, cook until sauce thickens and coats tofu, 2-3 minutes.
  • 8
    Wash bok choy, trim ends, and separate into leaves.
    12 baby bok choy
  • 9
    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 2 tbsp virgin coconut oil
    ¼ tsp crushed red pepper
  • 10
    Add bok choy and soy sauce. Tossing occasionally, cook until greens are just wilted and stalks are tender-crisp, 2-3 minutes.
    1 tbsp soy sauce
  • 11
    Uncover the rice and fluff with a fork.
  • 12
    To serve, arrange rice, tofu, and bok choy in a bowl. Enjoy!