In order to bring you the best organic produce, some ingredients may differ from those depicted.

Honey-ginger tofu with roasted bok choy and forbidden rice

Gluten-Free Friendly, Dairy-Free, Vegetarian, <600 Calories

2 Servings, 670 Calories/Serving

35 Minutes

Bok choy is commonly associated with stir fries, but it also takes surprisingly well to roasting. The leaves turn crisp, the core becomes tender, and the flavor takes on a delicate sweetness.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

¾ cup forbidden rice
1-3 heads baby bok choy
12 ounces Hodo Soy firm tofu
1-inch piece ginger
2 garlic cloves
1 carrot
4 green onions
¼ cup honey-tamari sauce (honey - tamari - rice wine vinegar - mirin - sesame oil)
Sambal chile paste (optional)
1-3 heads baby bok choy
12 ounces Hodo Soy firm tofu
1-inch piece ginger
2 garlic cloves
1 carrot
4 green onions
¼ cup honey-tamari sauce (honey - tamari - rice wine vinegar - mirin - sesame oil)
Sambal chile paste (optional)

Nutrition per serving

Calories 29, Total Fat 26g (33% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 970mg (42% DV), Total Carb. 87g (32% DV), Fiber 12g (43% DV)

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the rice

Heat the oven to 400°F.
In a sauce pot, combine the rice with 1½ cups salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is just tender, 25 to 30 minutes. While the rice cooks, roast the bok choy.

Roast the bok choy

Rinse and dry the bok choy and cut in half. On a sheet pan, drizzle the bok choy on both sides with oil and season with salt and pepper. Roast in the hot oven until browned and just tender, 12 to 15 minutes.
While the bok choy roasts, prepare the tofu.

Prep the stir-fry ingredients

Cut the tofu into 1-inch cubes.
Peel and finely chop the ginger.
Finely chop the garlic.
Thinly slice the carrots.
Thinly slice the green onions.

Cook the tofu

In a frying pan over medium-high heat, warm ¼ cup oil until hot but not smoking. Add the tofu and cook, turning occasionally, until browned and slightly crispy, 10 to 12 minutes. Transfer the tofu to a paper-towel-lined plate and pour off all but 1 tablespoon oil.

Make the stir-fry

Reduce the heat to medium and add the ginger and garlic. Cook, stirring, until just fragrant, 1 to 2 minutes. Add the carrots, season with salt and pepper, and cook, stirring occasionally, until the carrots have begun to soften and caramelize, 2 to 3 minutes. Return the tofu to the pan. Stir the honey-tamari sauce to make sure all its ingredients are well blended and add it to the pan along with the sambal (if using). Cook until the sauce is syrupy and the tofu and vegetables are well coated, 2 to 3 minutes. Season with salt and pepper. Remove from the heat and fold in the green onions.

Serve

Transfer the stir-fry and the bok choy to individual plates. Serve with the rice.

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