Baked Tofu with Steamed Bok Choy
Crispy golden baked tofu cubes tossed in a light ginger glaze, served alongside steamed baby bok choy, shelled edamame, and fluffy jasmine rice.
- Prep: 15 min
- Cook: 25 min
- Total: 40 min
- Servings: 6
- Cuisine: Japanese
- Difficulty: Easy
- Cost: $2.33/serving
Dietary
- Vegetarian
- Vegan
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- Pescatarian
- Low-Sodium
- Low-Fat
- Low-Saturated-Fat
- Low-Cholesterol
- Low-Sugar
- Kosher
- Halal
- Low-Calorie
Tags
- bake
- steam
- healthy
- savory
- comfort food
- budget-friendly
Ingredients
- 2 package extra firm tofu (drained, pressed, cubed 3/4-inch)
- 1.5 cup jasmine rice (uncooked)
- 1 pound baby bok choy (halved lengthwise)
- 1 package shelled edamame (thawed)
- 1 tablespoon avocado oil
- 2 tablespoon gluten-free tamari (low-sodium)
- 1 tablespoon fresh ginger (finely grated)
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Toss cubed tofu gently with cornstarch and avocado oil, arrange in a single layer on the baking sheet, and bake for 25 minutes until golden and crisp around the edges.
- Rinse jasmine rice, combine with 3 cups water in a medium saucepan, bring to a boil, then cover and simmer over low heat for 15 minutes until tender.
- Whisk together gluten-free tamari, grated fresh ginger, rice vinegar, and 2 tablespoons of warm water in a small bowl.
- Steam halved baby bok choy and thawed edamame together in a steamer basket over boiling water for 5 minutes until the greens are bright and tender-crisp.
- Toss the baked tofu with the ginger glaze, and assemble bowls with jasmine rice, edamame, and steamed baby bok choy.
Notes
Pressing tofu with a clean kitchen towel under a heavy skillet for 10 minutes before cubing ensures the crispiest texture.
Nutrition (per serving)
- Calories: 390
- Protein: 21.7 g
- Carbohydrates: 51.3 g
- Fat: 10.3 g
- Fiber: 3.8 g
- Sodium: 427 mg
- Saturated Fat: 1.3 g
- Sugar: 3.1 g