Ginger Tofu Rice Bowl

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

• 24 oz firm tofu, cubed
• 2 cup cooked jasmine rice
• 2 cup cooked carrot (from about 1.5 cups raw diced)
• 2 cup cooked bok choy (from about 2 cups raw)
• 2 tbsp olive oil
• 2 tbsp fresh ginger
• 2 tbsp tamari
• scallion

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

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

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

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2. Add the tofu and sear, turning to color the sides, 6 to 8 minutes, until golden and crisp.

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3. Add the ginger and carrot and cook, stirring, 4 to 5 minutes, until the carrot is just tender.

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

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5. Pour in the tamari and toss, about 30 seconds, until it coats everything and sizzles.
6. Serve over the jasmine rice with the scallion on top.

• Calories657
• Protein34g
• Carbs74g
• Fat26g
• Fiber6g
• Sodium1059mg

• Inflammation
• Eating Well
• Steady Energy

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