Sweet Garlic Chili Tofu Stir-Fry over Brown Rice

Golden seared tofu cubes tossed with crunchy bok choy and sweet red bell peppers in a fiery garlic chili glaze over nutty brown rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $3.97/serving

Dietary

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

Tags

• stir-fry
• sauté
• quick
• spicy
• healthy
• sweet
• savory

Ingredients

• 2 package super firm tofu (16 oz packages, cubed)
• 4 cup baby bok choy (chopped into 1-inch pieces)
• 1 red bell pepper (medium, sliced thin)
• 1 tablespoon avocado oil
• 2 tablespoon chili garlic sauce
• 0.25 cup low-sodium tamari
• 1 tablespoon maple syrup
• 1 tablespoon fresh ginger (grated)
• 2 package brown rice (8.5 oz ready pouches)

Instructions

1. In a small bowl, whisk together the chili garlic sauce, low-sodium tamari, maple syrup, and grated fresh ginger.
2. Heat the avocado oil in a large skillet or wok over medium-high heat. Add the cubed super firm tofu and stir-fry for 7 to 8 minutes until crisp and lightly golden on all sides.
3. Add the sliced red bell pepper and chopped baby bok choy to the skillet. Stir-fry for 3 minutes until the vegetables are crisp-tender and vibrant.
4. Pour the prepared chili garlic sauce mixture over the tofu and vegetables. Toss continuously for 2 minutes until the sauce glazes the ingredients thoroughly.
5. Warm the microwave brown rice pouches according to instructions (90 seconds). Serve the sweet garlic chili tofu stir-fry atop fluffy brown rice.

Notes

Pre-cooked brown rice pouches keep this entire stir-fry under twenty-five minutes.

Nutrition (per serving)

• Calories: 440
• Protein: 35.4 g
• Carbohydrates: 47.8 g
• Fat: 11.8 g
• Fiber: 7.4 g
• Sodium: 490 mg
• Saturated Fat: 1.6 g
• Sugar: 6.5 g