Teriyaki Tofu with Coco-Nutty Rice and Bok Choy
Nutrition per serving
Calories | 664 kcal |
Protein | 24.2 g |
Carbs | 72.6 g |
Fats | 32.6 g |
Saturated Fat | 8.3 g |
Monounsaturated Fat | 6.6 g |
Polyunsaturated Fat | 3.5 g |
Sugars | 7.7 g |
Fiber | 5.9 g |
Sodium | 1,053 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.
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 230ml 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.
1. Bring 230ml 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.