Garlic Bok Choy and Tofu
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 665kcal
Ingredients
- 2 cups brown rice
- 14 oz. extra-firm or firm tofu
- 1 Tbs. smoked paprika
- 1 Tbs. +⅓ cup tamari divided
- 1 onion diced
- 5 garlic cloves crushed
- 1 bok choy chopped
- 1 red bell pepper cut in thin strips
- 1 cup vegetable broth
- 1 Tbs. corn starch
- salt and pepper to taste
Instructions
For the stovetop rice:
- Cook according to package directions.
For 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.
- 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 1 Tbs. tamari.
- Place on a lined baking sheet and bake at 400° 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 ⅓ 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: 3to 4 | Calories: 665kcal | Carbohydrates: 118g | Protein: 28g | Fat: 10g | Saturated Fat: 1g | Sodium: 847mg | Potassium: 1268mg | Fiber: 11g | Sugar: 8g | Vitamin A: 15068IU | Vitamin C: 181mg | Calcium: 524mg | Iron: 7mg