Garlic Bok Choy and Tofu
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 550kcal
Ingredients
- 3 cups brown rice
- 2 14 oz extra-firm or firm tofu
- 2 Tbs. smoked paprika
- 2 Tbs. +⅔ cup tamari divided
- 2 onions diced
- 10 garlic cloves crushed
- 2 bok choy chopped
- 2 red bell peppers cut in thin strips
- 2 cups vegetable broth
- 2 Tbs. corn starch
- salt and pepper to taste
- 3¾ cups water
Instructions
For stovetop rice:
- Cook according to package directions.
For the Instant Pot rice:
- Place brown rice and water in the instant pot.
- Close the lid and seal.
- Cook the rice for 17 minutes on high pressure.
- Do a quick pressure release.
For the Bok Choy and Tofu:
- Drain the tofu on paper towels and place a heavy skillet or other weight on top to press out the water.
- Let sit for 10 minutes.
- Cut the tofu into cubes and toss with smoked paprika and 2 Tbs. tamari.
- Place on a lined baking sheet and bake at 400 degrees for 30 minutes.
- In a large skillet, cook the onion and garlic together.
- Add a bit of water if it begins to stick.
- Add the bok choy and red bell pepper, cooking until tender crisp.
- Stir the remaining ⅔ cup tamari, vegetable broth and cornstarch together, then add to the skillet.
- Cook over medium-high heat until the sauce comes to a boil.
- Reduce the heat and simmer until the tofu is done.
- Serve vegetables over rice, topped with tofu.
Nutrition
Serving: 6to 8 | Calories: 550kcal | Carbohydrates: 94g | Protein: 25g | Fat: 9g | Saturated Fat: 1g | Sodium: 853mg | Potassium: 1183mg | Fiber: 10g | Sugar: 8g | Vitamin A: 15068IU | Vitamin C: 181mg | Calcium: 521mg | Iron: 7mg