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:
covered percent of daily need
