I love a good rice bowl and I’m finding that more often than not, I’m most happy when it’s topped with vegetables and a handful of crispy tofu. This recipe is a solid addition to your weeknight meals.
Bok choy is one of my favorite plants to watch grow. I love how concise the plant is while producing beautiful green leaves. However, I don’t use it as often as I should, primarily because I keep greens on hand that I can use both raw and cooked. If you want to use something you might already have on hand, try wilting chard or kale in place of the bok choy. I find this is just as delicious and another good way to eat your leafy greens.
One note: I cook the bok choy in this recipe so that the greens are soft but the stems still have quite a bit of texture. If you want similar texture for the leaves and stems, separate them and slice them into similar-sized pieces. Cook the stems until just tender then add the leave and cook until just wilted.
I went with rice but the beauty of this crispy tofu bowl is that any grain will really do. I’ve been known to eat this combination on sorghum, quinoa, or millet. You could also drop the rice and eat the bok choy and tofu over noodles.
Crispy Tofu, for the win
Given that I still don’t eat a lot of tofu, I rely on friends for recipes that I know work. I used this crispy tofu recipe from The First Mess. I don’t change it one bit which is why you’ll need to head to her site for the recipe.
Finally, this recipe isn’t overly sauced. I look at the sauce as more of a glaze for the bok choy. If you’re wanting to make this recipe with a solid amount of sauce, I recommend doubling the liquids you put into the pan after you cook the bok choy. You could also branch and make a separate sauce, like this homemade teriyaki sauce.