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Maple Glazed Tofu with Garlic Bok Choy Sauté & Brown Rice

| 2 servings

Maple Glazed Tofu with Garlic Sauteed Bok Choy and Brown Rice

FREE BONUS: Click here to get access to a PDF of this recipe so you don’t lose it. You’ll get all the steps, as well as bonus Nutrition Facts with the amounts of calories, fat, carbs, protein, vitamins, and minerals in the meal!



No longer will tofu be considered tasteless! This Asian inspired, maple-glazed tofu is a filling, delicious dish that adds a hint of maple syrup for a home cooked feel. If you’re not a tofu lover, we encourage you to give this 30-minute recipe a try. It may just surprise you :-)

Whether you are looking to lose weight or simply want to eat healthier, cooking a home-made meal like this one which uses fresh and whole ingredients is a great way to kickstart a new habit! Say goodbye to takeout, frozen meals, and junk food and say hello to tasty and nutritious real food.

“This was a really delicious sauce for tofu and I LOVED the garlicky bok choy! My boyfriend really enjoyed it as well.”

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We hope you enjoy every bite of this meal! And if you’re cooking for one, simply store the leftovers for a brown bag lunch the next day.

Instructions:

  1. 1

    In a small saucepan, bring broth to a boil. Add rice and stir. Reduce heat to a simmer, cover, and cook for 5 minutes. Remove from heat and let stand, covered, for 5 minutes.

    8 fl oz | 236 ml (1 cup) vegetable broth 1 cup instant brown rice
  2. 2

    Heat a skillet over medium-high heat.

  3. 3

    Drain and large dice tofu; place on paper towels and pat dry.

    1 (12 oz | 340 g) pkg extra firm tofu
  4. 4

    Coat bottom of skillet with oil. Add tofu and, stirring frequently, cook until lightly browned, 5-6 minutes.

    1 tbsp virgin coconut oil
  5. 5

    Peel and mince garlic. In a small bowl, whisk together ½ of the garlic (save the rest for the bok choy), soy sauce, maple syrup, and rice vinegar.

    4 cloves garlic 3 tbsp soy sauce 2 tbsp pure maple syrup 1 tbsp rice vinegar
  6. 6

    Add sauce to tofu. Stirring frequently, cook until sauce thickens and coats tofu, 2-3 minutes.

  7. 7

    Wash bok choy, trim ends, and separate into leaves.

    6 baby bok choy
  8. 8

    Transfer tofu and sauce to a plate and return skillet to stove. Add more oil, remaining garlic, and pepper; cook until fragrant, 15-30 seconds.

    1/2 tbsp virgin coconut oil ⅛ tsp crushed red pepper
  9. 9

    Add bok choy and soy sauce. Tossing occasionally, cook until greens are just wilted and stalks are tender-crisp, 2-3 minutes.

    ½ tbsp soy sauce
  10. 10

    To serve, arrange rice, tofu, and bok choy in a bowl. Enjoy!



FREE BONUS: Click here to get access to a PDF of this recipe so you don’t lose it. You’ll get all the steps, as well as bonus Nutrition Facts with the amounts of calories, fat, carbs, protein, vitamins, and minerals in the meal!

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