This recipe is a great meatless dinner that comes together pretty simply with tender bok choy and lightly crispy tofu!
Baking the tofu cubes in the oven gives them both color and flavor, thanks to the smoked paprika and tamari or soy sauce.
This meal is a regular at our house. It’s delicious and full of leafy greens too.
Garlic Bok Choy and Tofu
Ingredients
For the Bok Choy and Tofu
- 2 14 oz. extra-firm or firm tofu
- 2 Tbs. smoked paprika
- 2 Tbs. +⅔ cup tamari divided
- 2 onions diced
- 10 garlic cloves crushed
- 2 bok choy chopped
- 2 red bell peppers cut in thin strips
- 2 cups vegetable broth
- 2 Tbs. corn starch
- salt and pepper to taste
For Instant Pot rice:
- 3 cups brown rice
- 3¾ cups water
Instructions
For the Bok Choy and Tofu:
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Drain the tofu on paper towels and place a heavy skillet or other weight on top to press out the water.
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Let sit for 10 minutes.
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Cut the tofu into cubes and toss with smoked paprika and 2 Tbs. tamari.
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Place on a lined baking sheet and bake at 400° for 30 minutes.
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In a large skillet, cook the onion and garlic together. Add a bit of water if it begins to stick.
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Add the bok choy and red bell pepper, cooking until tender-crisp.
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Stir the remaining ⅔ cup tamari, vegetable broth and cornstarch together, then add to the skillet.
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Cook over medium-high heat until the sauce comes to a boil.
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Reduce the heat and simmer until the tofu is done.
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Serve vegetables over rice, topped with tofu.
For Instant Pot rice:
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3 cups brown rice, listed above
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3¾ cups water
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Place brown rice and water in the instant pot.
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Close the lid and seal.
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Cook the rice for 17 minutes on high pressure.
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Do a quick pressure release.
