Chinese · Dinner
Stir-Fried Greens and Tofu Rice Bowl
Firm tofu cubes are pan-fried until golden, then tossed with bok choy, garlic, and ginger in a soy-sesame sauce over steamed white rice. Finished with scallion, toasted sesame seeds, and chili oil for heat and crunch.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
423Calories
19.6gProtein
23.8gFat
37.4gCarbs
1.9gSugar
4.1gFiber
972mgSodium
0mgChol
4.1gSat Fat
610mgPotassium
308mgCalcium
3.9mgIron
0mcgVitamin B12
32mgVitamin C
vegan
vegetarian
gluten-free-adaptable
low-calorie
rich-umami
thirty-min-meals
hidden-gems
vegan
Instructions
1
Prep
Press tofu between paper towels for 10 minutes, cube it, and toss with cornstarch until lightly coated.
2
Fry
Heat vegetable oil in a wok over medium-high heat and fry tofu for 5–6 minutes, turning occasionally, until golden and crisp on most sides.
3
Stir-fry
Add garlic and ginger, cook 30 seconds until fragrant, then add bok choy and soy sauce. Toss over high heat for 2–3 minutes until stems are tender-crisp.
4
Finish
Drizzle sesame oil over the stir-fry, toss for 30 seconds, then spoon rice into a bowl, top with tofu and greens, scatter scallion and sesame seeds, and drizzle with chili oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g firm tofu
- 280g280g bok choy
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 22 scallion
- 2 tbsp2 tbsp soy-sauce
- 2 tsp2 tsp sesame-oil
- 1 tsp1 tsp cornstarch
- 200g200g white-rice-cooked
- 2 tsp2 tsp sesame-seeds
- 2 tsp2 tsp chili-oil
- 2 tbsp2 tbsp vegetable-oil
