Ginger-Simmered Tofu with Bok Choy and Brown Rice
Golden cubes of firm tofu and shelled edamame gently simmered in a ginger-infused vegetable broth, paired with tender baby bok choy and brown rice.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 6
- Cuisine: Chinese
- Difficulty: Easy
- Cost: $3.88/serving
Dietary
- Vegetarian
- Vegan
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- Pescatarian
- Low-Fat
- Low-Saturated-Fat
- Low-Cholesterol
- Low-Sugar
- Halal
- Kosher
- Low-Calorie
Tags
- one-pot
- quick
- healthy
- savory
- fresh
Ingredients
- 28 ounce tofu (extra-firm, pressed, cubed)
- 1 tablespoon sesame oil (toasted)
- 2 tablespoon ginger (finely grated)
- 2 cup vegetable broth (low-sodium)
- 2 tablespoon tamari (gluten-free, low-sodium)
- 12 ounce edamame (shelled, thawed)
- 1.25 pound baby bok choy (halved lengthwise)
- 3 package pre-cooked brown rice (pouch)
- 1 tablespoon sesame seeds (toasted)
Instructions
- Heat sesame oil in a large deep skillet or wok over medium-high heat. Add cubed tofu and sear for 5 minutes, turning occasionally until lightly golden on all sides.
- Stir in grated ginger and cook for 1 minute until fragrant.
- Pour in low-sodium vegetable broth and gluten-free low-sodium tamari. Add thawed shelled edamame and bring to a gentle simmer.
- Arrange halved baby bok choy on top of the simmering tofu mixture, cover with a tight-fitting lid, and steam for 4 to 5 minutes until the bok choy stems are tender and bright green.
- Warm the pre-cooked brown rice pouches in the microwave according to package directions.
- Divide brown rice among bowls, top with ginger-simmered tofu, edamame, and bok choy, spooning flavorful broth over the top. Garnish with toasted sesame seeds if desired.
Notes
Tamari provides rich umami with strictly controlled sodium. Halving the bok choy lets it steam gently in the covered skillet.
Nutrition (per serving)
- Calories: 370
- Protein: 22.2 g
- Carbohydrates: 45.1 g
- Fat: 11.6 g
- Fiber: 5.7 g
- Sodium: 655 mg
- Saturated Fat: 1.3 g
- Sugar: 2.9 g