Ginger Glazed Tofu

Name: Ginger Glazed Tofu
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 6 servings
Cuisine: Japanese
Ingredients: 28 ounce extra firm tofu (pressed and cut into 3/4-inch cubes); 1.5 cup brown rice (uncooked); 1.5 pound baby bok choy (halved lengthwise and rinsed); 2 tablespoon avocado oil (divided); 2 tablespoon gluten-free low-sodium tamari; 1 tablespoon fresh ginger (finely grated); 1 tablespoon maple syrup; 0.5 cup scallion greens (thinly sliced dark greens); 0.25 teaspoon salt

Crispy pan-browned extra firm tofu cubes glazed in a savory ginger-tamari reduction, served over nutty brown rice and tender baby bok choy.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 6
Cuisine: Japanese
Difficulty: Easy

Dietary

Vegetarian
Vegan
Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Pescatarian
Low-Sodium
Low-Fat
Low-Saturated-Fat
Low-Cholesterol
Low-Sugar
Low-FODMAP
High-Fiber
Low-Calorie

Ingredients

28 ounce extra firm tofu (pressed and cut into 3/4-inch cubes)
1.5 cup brown rice (uncooked)
1.5 pound baby bok choy (halved lengthwise and rinsed)
2 tablespoon avocado oil (divided)
2 tablespoon gluten-free low-sodium tamari
1 tablespoon fresh ginger (finely grated)
1 tablespoon maple syrup
0.5 cup scallion greens (thinly sliced dark greens)
0.25 teaspoon salt

Instructions

Combine the uncooked brown rice with 3 cups of water and the salt in a medium pot. Bring to a boil, reduce heat to low, cover, and simmer for 40 minutes (or prepare in a multi-cooker rice setting for hands-off cooking) until liquid is absorbed.
In a small bowl, whisk together the gluten-free low-sodium tamari, grated fresh ginger, and maple syrup.
Heat 1 1/2 tablespoons of the avocado oil in a large non-stick skillet over medium-high heat. Add the extra firm tofu cubes in a single layer and pan-sear for 8 to 10 minutes, turning occasionally until golden and crisp on all sides.
Pour the ginger-tamari sauce over the tofu in the skillet and toss for 1 minute until the glaze thickens and coats the tofu evenly. Remove tofu from skillet.
Add the remaining 1/2 tablespoon avocado oil to the same skillet over medium heat. Place the baby bok choy cut-side down, add 2 tablespoons water, cover, and steam for 3 to 4 minutes until tender. Serve the glazed tofu and bok choy over warm brown rice, garnished with scallion greens.

Notes

Using brown rice combined with fiber-rich bok choy easily delivers over 8 grams of fiber per portion.

Nutrition (per serving)

Calories: 365
Protein: 19 g
Carbohydrates: 44 g
Fat: 13 g
Fiber: 8.1 g
Sodium: 320 mg
Saturated Fat: 1.8 g
Sugar: 3.4 g