I love a good rice bowl and I’m finding that more often than not, I’m most happy when it’s topped with vegetables and a handful of crispy tofu. This recipe is a solid addition to being able to your weeknight meals.
Bok choy is one of my favorite plants to watch grow. I enjoy how concise the flower is while making beautiful green foliages. Nonetheless, I don’t use it as often as I should, primarily because I retain greens on hand that I can use both raw and cooked. If you want to use something you might already have on hand, try wilting chard or kale in place of the bok choy. I find this is just as delicious and another good way to eat your leafy greens.
One tone: I cook the bok choy in this recipe so that the greens are soft but the roots still have quite a bit of texture. If you want similar texture for the leaves and stems, kept separate and slice them into similar-sized parts. Cook the branches until merely tender then add the leave and cook until just wilted.
I travelled with rice but the charm of this crispy tofu bowl is that any grain will really do. I’ve been known to eat this combining on sorghum, quinoa, or millet. You could also drop the rice and eat the bok choy and tofu over noodles.
Crispy Tofu, for the win
Given that I still don’t eat a lot of tofu, I are dependent upon friends for recipes that I know job. I employed this crispy tofu recipe from The First Mess . I don’t remained unchanged one bit which is why you’ll need to head to her locate for the recipe.
Finally, this recipe isn’t overly sauced. I look at the sauce as more of a coating for the bok choy. If you’re wanting to make this recipe with a solid amount of sauce, I recommend doubling the liquids you put into the pan after you cook the bok choy. You could also branch and make a separate sauce, like this homemade teriyaki sauce.
[ tasty-recipe id= “3 8128 “]
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