Name: Maple Glazed Tofu with Garlic Sautéed Bok Choy & Basmati Rice
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 18 baby bok choy; 1 ½ cups basmati rice; 3 (340 g) pkgs extra firm tofu; 12 cloves garlic; black pepper; crushed red pepper; pure maple syrup; rice vinegar; soy sauce; virgin coconut oil

Maple Glazed Tofu with Garlic Sautéed Bok Choy & Basmati RiceMaple Glazed Tofu with Garlic Sautéed Bok Choy & Basmati Rice — a 35-minute dinner recipe with 10 ingredients, serving 6.Ingredients

18 baby bok choy

1 ½ cups basmati rice

3 (340 g) pkgs extra firm tofu

12 cloves garlic

black pepper

crushed red pepper

pure maple syrup

rice vinegar

soy sauce

virgin coconut oil

Instructions

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.

Heat a skillet over medium-high heat.

Drain and large dice tofu; place on paper towels and pat dry.

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.

Coat bottom of skillet with oil. Add tofu and, stirring frequently, cook until lightly browned, 5-6 minutes.

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.

Add sauce to tofu. Stirring frequently, cook until sauce thickens and coats tofu, 2-3 minutes.

Wash bok choy, trim ends, and separate into leaves.

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.

Add bok choy and soy sauce. Tossing occasionally, cook until greens are just wilted and stalks are tender-crisp, 2-3 minutes.

Uncover the rice and fluff with a fork.

To serve, arrange rice, tofu, and bok choy in a bowl. Enjoy!

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