Honey-ginger tofu with roasted bok choy and forbidden rice
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.
- 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)
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.
Roast the bok choy
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
Make the stir-fry
Nutrition per serving: Calories 670, Protein: 29 g, Total Fat: 26 g, Monounsaturated Fat: 11.5 g, Polyunsaturated Fat: 11 g, Saturated Fat: 3 g, Cholesterol: 0 mg, Carbohydrates: 87 g, Fiber: 12 g, Added Sugar: 10 g, Sodium: 970 mg