Teriyaki Tofu with Coco-Nutty Rice and Bok Choy

Nutrition per serving

Calories	397 kcal
Protein	15.6 g
Carbs	36.5 g
Fats	22.5 g
Saturated Fat	6 g

Monounsaturated Fat	6.2 g
Polyunsaturated Fat	2.9 g
Sugars	6.1 g
Fiber	3.6 g
Sodium	786 mg

Ingredients

	Bok Choi/Pak Choi/Chinese Cabbage raw
	Garlic
	Basmati Rice
	Cashew Nuts
	Ginger
	Syrups, maple
	Soy Sauce (tamari)
	Olive Oil
	Desiccated Coconut
	Extra Firm Tofu

Preparations
1. Remove the root from the bok choy and separate the leaves.

2. Peel/finely chop the garlic.

3. Peel/finely dice the ginger.

4. Drain the tofu and press out the moisture using paper towels. Cut into bite-size chunks.

Cooking Instructions
1. Bring 150ml of water to boil. Add the rice with the coconut, lower heat, cover with lid and cook for 10 minutes. Remove from heat and set aside for 10 minutes. (No peeking, leave the lid on through cooking and resting time). Fluff up the rice with a fork to separate the grains.

2. Place the cashew in pan over medium-high heat. Stir frequently every 15 seconds and cook for about 3 minutes until golden brown. Remove to a bowl and set aside.

3. To make the teriyaki sauce, in a small bowl, mix together the maple syrup, soy sauce, garlic and a tsp of water. Combine the tofu chunks to coat and leave to marinate for 5 minutes.

4. In a non-stick pan, heat ½ a tbsp of olive oil over medium-high heat. Add the tofu chunks along with the marinade and cook for 2 minutes. Add the bok choy and cook for a final 1-2 minutes until the bok choy wilts.

5. Serve the tofu on top of the rice with the toasted cashew nuts sprinkled over the top.