- 6baby bok choy
- ½ cupbasmati rice
- 1 (340 g) pkgextra firm tofu
- 4 clovesgarlic
-  black pepper
-  crushed red pepper
-  pure maple syrup
-  rice vinegar
-  soy sauce
-  virgin coconut oil
- 1Using 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.
½ cup basmati rice 236 ml (1 cup) water
- 2Heat a skillet over medium-high heat.
- 3Drain and large dice tofu; place on paper towels and pat dry.
1 (340 g) pkg extra firm tofu
- 4Once 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.
- 5Coat bottom of skillet with oil. Add tofu and, stirring frequently, cook until lightly browned, 5-6 minutes.
about 1 tbsp virgin coconut oil
- 6Peel 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
- 7Add sauce to tofu. Stirring frequently, cook until sauce thickens and coats tofu, 2-3 minutes.
- 8Wash bok choy, trim ends, and separate into leaves.
6 baby bok choy
- 9Transfer 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
- 10Add 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
- 11Uncover the rice and fluff with a fork.
- 12To serve, arrange rice, tofu, and bok choy in a bowl. Enjoy!