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.
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
NOTES
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
Find it online: https://naturallyella.com/crispy-tofu-bowls/