A perfect excuse to pick up those beautiful looking bok choy and make them the star of your dinner. Keep this vegan by omitting or replacing the honey.
Rice + Tofu
1 cup short grain brown rice
2 small heads of bok choy
1 tablespoon neutral oil
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
½ teaspoon sesame seeds
Chili Oil or Crushed Red Pepper
- Combine the rice with 2 cups of water. Bring to a boil, reduce to a simmer, cover, and let cook until the rice is tender, about 40 minutes.
- While the rice is cooking, make the tofu and the bok choy. For the tofu, I followed these instructions (and you should too).
- For the bok choy, heat a pan (that can be covered with a lid) over medium-high heat. Slice the bok choy in quarters, length-wise. Rinse well to remove any dirt caught in the stems, just be careful not to fully separate the stems.
- Add the oil followed by the bok choy. Cook just until a nice sear develops on the stems and the greens are starting to brown. Turn heat to low, add about 3 tablespoons of water, cover, and let steam for a couple of minutes. The greens will begin to wilt and the stems will soften slightly. Once there, remove the lid and add the soy sauce, honey, rice vinegar, and sesame seeds. Spoon to coat the bok choy and cook for a minute or two more.
- When ready, assemble the bowls with the rice, crispy tofu, bok choy, and a small drizzle of the sauce left in the pan. Serve with soy sauce, extra sesame seeds, and chili paste if desired.
As noted in the post, the stems stay pretty crunchy in this version. If you’re looking for a more even texture, separate the stems from the leaves then cook the stems first, until tender.
Keywords: crispy tofu, rice bowl, bok choy