| 11 | 40 | 287 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 25 min | 4 |
| 3 tsp | Water |
| 1/2 cup | White onion (chopped) |
| 1 piece, 1-inch | Ginger root |
| 2 clove(s) | Garlic (finely chopped) |
| 1 cup | Water |
| 1 l | Vegetable stock/broth, low sodium |
| 2 cup | Bok choy (chopped white ends and green leaves separately) |
| 400 gm | Tofu, regular, firm (about 3/4 of the package) |
| 2 tbsp | Soy sauce |
| 200 gm | Brown rice, long-grain, dry (about 1 cup) |
| 1/4 cup | Basil, fresh (chopped) |
Cook brown rice per package instructions. (Unless using leftovers)
For the broth:
Sauté the chopped onions on medium heat. Be careful not to let the onions change color. Browned onions will darken the broth.
Add in the white parts of bok choy, garlic and ginger and let them cook down.
Pour in the broth and let it boil once. Add in the water and check for salt - add if needed.
For the Crispy Tofu:
Chop tofu in long thin slices and fry on med heat.
Once it gets a little brown add in the green leaves of Bok Choy along with soy sauce.
Sauté a few more minutes to let the flavors blend together.
In the meanwhile chop the basil leaves.
To Assemble:
Divide cooked brown rice, broth and crispy tofu amongst 4 bowls. Add toppings of your choice and enjoy!
Tip: other topping ideas include Sriracha and green chilies
| Grain | 1.6 |
| Meat Alternative | 0.7 |
| Vegetables | 1.9 |
