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Maple Glazed Tofu with Garlic Bok Choy Saute & Brown Rice

| 2 servings

Maple Glazed Tofu with Garlic Sauteed Bok Choy and Brown Rice

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 :-)


  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!