Honey Ginger Tofu and Carrot Rice with Bok Choy

If you have roughly 45 minutes to spend in the kitchen, Honey Ginger Tofu and Carrot Rice with Bok Choy might be an outstanding gluten free, dairy free, and lacto ovo vegetarian recipe to try. One portion of this dish contains about 12g of protein, 13g of fat, and a total of 234 calories. This recipe serves 2. For $2.5 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. A couple people really liked this side dish. It is brought to you by Inspiralized. Head to the store and pick up sesame oil, extra-virgin olive oil, salt and pepper, and a few other things to make it today. 73 people have tried and liked this recipe. With a spoonacular score of 73%, this dish is solid. Similar recipes are Bok Choy and Tofu Salad with Carrot-Ginger Dressing, Rice Noodles with Tofu and Bok Choy, and Bok Choy and Baked Tofu Stir-Fry in Ginger-Citrus Sauce.

Servings: 2

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

2 bunches baby bok choy (about 10oz), stiff bottom trimmed off

1 large carrot, peeled, Blade C

7oz extra firm tofu, moisture squeezed out, cubed

1 tablespoon extra virgin coconut oil

1 small garlic clove, minced

1 teaspoon peeled and minced ginger

1 tablespoon honey (or omit, if strict vegan)

salt and pepper, to taste

2 teaspoons sesame oil

3 tablespoon soy sauce

Equipment:

oven

whisk

bowl

baking paper

baking pan

food processor

frying pan

grill pan

Cooking instruction summary:

Preheat the oven to 400 degrees. Whisk the soy sauce, ginger and honey together in a bowl until combined. Place the cubed tofu in the bowl with the dressing and set aside. Let stand for 5 minutes and then place on a baking tray lined with parchment paper. Bake for 10 minutes, flip over and bake another 10 minutes.After you flip the tofu over, place the carrot noodles in a food processor and pulse until rice-like. In a large skillet over medium heat, add in the coconut oil. Once oil heats, add in the garlic and ginger. Let cook for 30 seconds or until fragrant and then add in the carrot rice. Season with salt and pepper and cover and cook for 5 minutes or until carrot softens to a rice-like consistency.While the rice is cooking, heat a large grill pan over medium heat. Brush the bok choy with the sesame oil and place onto the heated grill pan. Cook for 2 minutes, flip over and cook another 2-3 minutes or until bok choy is heated and cooked through. Place the finished bok choy in a bowl and top with carrot rice, then tofu.

 

Step by step:


1. Preheat the oven to 400 degrees.

2. Whisk the soy sauce, ginger and honey together in a bowl until combined.

3. Place the cubed tofu in the bowl with the dressing and set aside.

4. Let stand for 5 minutes and then place on a baking tray lined with parchment paper.

5. Bake for 10 minutes, flip over and bake another 10 minutes.After you flip the tofu over, place the carrot noodles in a food processor and pulse until rice-like. In a large skillet over medium heat, add in the coconut oil. Once oil heats, add in the garlic and ginger.

6. Let cook for 30 seconds or until fragrant and then add in the carrot rice. Season with salt and pepper and cover and cook for 5 minutes or until carrot softens to a rice-like consistency.While the rice is cooking, heat a large grill pan over medium heat.

7. Brush the bok choy with the sesame oil and place onto the heated grill pan. Cook for 2 minutes, flip over and cook another 2-3 minutes or until bok choy is heated and cooked through.

8. Place the finished bok choy in a bowl and top with carrot rice, then tofu.


Nutrition Information:

Quickview
236k Calories
12g Protein
13g Total Fat
19g Carbs
15% Health Score
Limit These
Calories
236k
12%

Fat
13g
20%

  Saturated Fat
1g
12%

Carbohydrates
19g
6%

  Sugar
13g
15%

Cholesterol
0.0mg
0%

Sodium
1882mg
82%

Get Enough Of These
Protein
12g
24%

Vitamin A
12322IU
246%

Vitamin C
66mg
81%

Calcium
207mg
21%

Iron
3mg
17%

Phosphorus
149mg
15%

Copper
0.26mg
13%

Fiber
2g
11%

Manganese
0.22mg
11%

Magnesium
42mg
11%

Potassium
340mg
10%

Vitamin K
9µg
9%

Vitamin E
1mg
9%

Vitamin B3
1mg
8%

Vitamin B1
0.12mg
8%

Vitamin B6
0.14mg
7%

Vitamin B2
0.1mg
6%

Zinc
0.84mg
6%

Folate
12µg
3%

Vitamin B5
0.22mg
2%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

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