Maple Glazed Tofu with Garlic Sautéed Bok Choy & Basmati Rice

Crispy maple-glazed tofu served with quick garlic-sautéed baby bok choy and fluffy basmati rice. A sweet-savory, lightly spicy bowl ready in about 30 minutes.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and bring the mixture to a boil over high heat.

Step 2

Heat a skillet over medium-high heat.

Step 3

Drain and large dice tofu; place on paper towels and pat dry.

Step 4

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15 to 18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

Step 5

Coat bottom of skillet with oil. Add tofu and, stirring frequently, cook until lightly browned, 5–6 minutes.

Step 6

Peel and mince garlic. In a small bowl, whisk together 1/2 of the garlic (save the rest for the bok choy), soy sauce, maple syrup, and rice vinegar.

Step 7

Add sauce to tofu. Stirring frequently, cook until sauce thickens and coats tofu, 2–3 minutes.

Step 8

Wash bok choy, trim ends, and separate into leaves.

Step 9

Transfer tofu and sauce to a plate and return skillet to stove. Add more oil, remaining garlic, and red pepper; cook until fragrant, 15–30 seconds. Season with black pepper to taste.

Step 10

Add bok choy and soy sauce. Tossing occasionally, cook until greens are just wilted and stalks are tender-crisp, 2–3 minutes.

Step 11

Uncover the rice and fluff with a fork.

Step 12

To serve, arrange rice, tofu, and bok choy in a bowl. Enjoy!