Serves 2
45 min
Honey Ginger Tofu and Carrot Rice with Bok Choy
Recipe GLPRe055f3face9863
A vibrant, plant-based bowl featuring cubed tofu glazed in a savory-sweet honey ginger sauce, baked until golden. Served alongside a bed of finely diced carrot rice gently sautéed with garlic and ginger, and charred baby bok choy brushed with sesame oil. This gluten-free, dairy-free dish balances tender vegetables with the umami richness of soy sauce and aromatic spices.
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Ingredients
2 bunches baby bok choy (about 10 oz), with stiff bottom ends trimmed
1 large carrot, peeled
7 oz extra firm tofu, excess moisture pressed out and cubed
1 tablespoon extra virgin coconut oil
1 small garlic clove, minced
1 teaspoon peeled and minced fresh ginger
1 tablespoon honey
3 tablespoons soy sauce
2 teaspoons sesame oil
Salt and freshly ground black pepper to taste
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
In a small bowl, whisk together the soy sauce, minced ginger, and honey until fully combined and smooth.
Add the cubed tofu to the bowl with the honey-ginger mixture and gently toss to coat all pieces evenly. Let the tofu sit in the marinade for 5 minutes to absorb the flavors.
Transfer the marinated tofu cubes to the prepared baking sheet, spreading them in a single layer. Bake for 10 minutes.
Carefully flip each tofu cube over and return to the oven. Bake for an additional 10 minutes until the tofu is golden and slightly crispy on the edges.
While the tofu is baking, peel the carrot and use a spiralizer or food processor to shred it into rice-sized pieces. Heat the coconut oil in a large skillet over medium heat.
Once the oil is hot, add the minced garlic and minced ginger to the skillet and cook for about 30 seconds, stirring constantly, until fragrant.
Add the carrot rice to the skillet and stir to combine with the garlic and ginger. Season with salt and pepper to taste. Cover the skillet and cook for 5 minutes, stirring occasionally, until the carrot is tender and reaches a rice-like consistency.
While the carrot rice is cooking, heat a large grill pan or skillet over medium heat. Lightly brush the trimmed bok choy with sesame oil on all sides.
Place the bok choy on the hot grill pan and cook for 2 minutes without moving it, allowing the leaves to char slightly. Flip the bok choy over and cook for another 2–3 minutes until heated through and tender.
Divide the carrot rice between two serving bowls. Top each portion with the grilled bok choy and finish with the baked honey ginger tofu. Serve immediately.
