Ginger Sesame Tofu Bowl

• 15 oz firm tofu, cubed
• 1 cup cooked jasmine rice
• 1 cup cooked sliced carrot (from about 1.5 cups raw)
• 1.5 cups cooked bok choy (from about 4 cups raw)
• 1 tbsp olive oil
• 1 tbsp fresh ginger
• 1 tbsp tamari
• 2 scallions

• 30 oz firm tofu, cubed
• 2 cup cooked jasmine rice
• 2 cup cooked sliced carrot (from about 1.5 cups raw)
• 3 cups cooked bok choy (from about 4 cups raw)
• 2 tbsp olive oil
• 2 tbsp fresh ginger
• 2 tbsp tamari
• 4 scallions

• 45 oz firm tofu, cubed
• 3 cup cooked jasmine rice
• 3 cup cooked sliced carrot (from about 1.5 cups raw)
• 4 1/2 cups cooked bok choy (from about 4 cups raw)
• 3 tbsp olive oil
• 3 tbsp fresh ginger
• 3 tbsp tamari
• 6 scallions

• 60 oz firm tofu, cubed
• 4 cup cooked jasmine rice
• 4 cup cooked sliced carrot (from about 1.5 cups raw)
• 6 cups cooked bok choy (from about 4 cups raw)
• 4 tbsp olive oil
• 4 tbsp fresh ginger
• 4 tbsp tamari
• 8 scallions

1. Warm the olive oil in a skillet over medium high, about 1 minute, until it shimmers.

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2. Add the tofu in one layer and sear, turning the cubes, 8 to 10 minutes, until golden and crisp on all sides, then set it aside.

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3. Add the ginger and carrot and cook 4 to 5 minutes, until the carrot begins to soften and the ginger smells fragrant.

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4. Add the bok choy and cook 2 to 3 minutes, until the leaves wilt and the stems are just tender.

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5. Return the tofu, pour in the tamari, and toss, about 1 minute, until glossy and coated.

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6. Spoon over the rice and top with the sliced scallion to serve.

• Calories732
• Protein42g
• Carbs80g
• Fat29g
• Fiber7g
• Sodium1096mg

• Inflammation
• Eating Well
• Steady Energy

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