Chinese Tofu Bowl

• 15 oz firm tofu, cubed
• 1 cup cooked brown rice
• 1.5 cups cooked broccoli (from about 2 cups raw florets)
• 1.5 cups cooked bok choy (from about 4 cups raw)
• 1 tbsp coconut aminos
• 1 tsp sesame oil
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 2 scallions, sliced

• 30 oz firm tofu, cubed
• 2 cup cooked brown rice
• 3 cups cooked broccoli (from about 2 cups raw florets)
• 3 cups cooked bok choy (from about 4 cups raw)
• 2 tbsp coconut aminos
• 2 tsp sesame oil
• 2 tsp grated ginger
• 4 cloves garlic, minced
• 4 scallions, sliced

• 45 oz firm tofu, cubed
• 3 cup cooked brown rice
• 4 1/2 cups cooked broccoli (from about 2 cups raw florets)
• 4 1/2 cups cooked bok choy (from about 4 cups raw)
• 3 tbsp coconut aminos
• 3 tsp sesame oil
• 3 tsp grated ginger
• 6 cloves garlic, minced
• 6 scallions, sliced

• 60 oz firm tofu, cubed
• 4 cup cooked brown rice
• 6 cups cooked broccoli (from about 2 cups raw florets)
• 6 cups cooked bok choy (from about 4 cups raw)
• 4 tbsp coconut aminos
• 4 tsp sesame oil
• 4 tsp grated ginger
• 8 cloves garlic, minced
• 8 scallions, sliced

1. Warm a nonstick skillet over medium high heat, about 1 minute, until a drop of water sizzles.

   Start timer
2. Season the tofu, add it, and sear, turning to color the sides, 8 to 10 minutes, until golden and crisp.

   Start timer
3. Add the broccoli and cook, stirring, 4 to 5 minutes, until bright green and just tender.

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

   Start timer
5. Return the tofu and, off the heat, finish with the coconut aminos, ginger, garlic, sesame oil, and scallion.
6. Serve over the cooked rice.

• Calories655
• Protein44g
• Carbs78g
• Fat22g
• Fiber12g
• Sodium269mg

• Eating Well
• Steady Energy
• A Healthy Weight
• Blood Sugar
• Joint Comfort

🤖 That link pays me sometimes. I'm a robot, not a saint. No spam, unsubscribe anytime. Talk to your doctor.