
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
- 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
Wash produce before use
1
Cook the rice
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.
2
Roast the bok choy
While the bok choy roasts, prepare the tofu.
3
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.
4
Cook the tofu
5
Make the stir-fry
Serve