Sesame Teriyaki Tofu with Bok Choy

Nutrition per serving

Calories 667 kcal
Protein 25.1 g
Carbs 86.6 g
Fats 26.7 g
Saturated Fat Login
Monounsaturated Fat Login
Polyunsaturated Fat Login
Sugars Login
Fiber Login
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Login Garlic
Login Ginger
Login Green Onions/Spring Onions or Scallions (including tops and bulb)
Login Soy Sauce (tamari)
Login Syrups, maple
Login Extra Firm Tofu
Login Bok Choi/Pak Choi/Chinese Cabbage raw
Login Seeds, Sesame whole, dried
Login Olive Oil
Login Brown Rice (medium-grain)


  1. Peel/finely dice the garlic and ginger.
  2. Finely slice the spring onion into ½ cm rounds and separate the white part from the green.
  3. Remove the root from the bok choy and finely slice widthways.
  4. Drain the tofu and press out the moisture using paper towels. Cut into bite-size chunks.


Cooking Instructions

  1. Rinse the rice in a sieve under cold running water for 30 seconds.  Add to a medium pot of lightly salted boiling water and cook for about 20 minutes on high heat until tender. Add more water if needed. Drain, return to pot and cover with a lid until serving.
  2. To make the marinade, in a bowl, mix together the soy sauce, maple syrup, the ginger, half the garlic, and the white part of the spring onion. Add the tofu and stir to coat. Set aside to marinade for a few minutes.
  3. In a frying pan, heat ½ a tbsp of oil over high heat. Add the tofu (but not the marinade) and stir fry for a minute. Transfer to a bowl and set aside.
  4. Return the pan to heat and add the marinade and cook until almost thickened. Once thickened, return the tofu to the pan.
  5. In another pan, heat ½ a tbsp of oil over medium heat. Add the remaining garlic and cook for 30 seconds before adding the bok choy with a pinch of salt and pepper and cook for 2 minutes. Add the rice to the pan, stir to combine everything together and remove from heat when the rice is warmed through.
  6. Serve the rice in a bowl with the tofu on top with the green part of the spring onion and sesame seeds sprinkled over the top.


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