Teriyaki tofu with baby bok choy & rice
Teriyaki tofu with baby bok choy & rice
551kcal Per person
20g Protein
66g Carbs
23g Fat
6g Fiber
Ingredients
- 3 ounces brown rice (84 g)
- 1 head baby bok choy
- 5 radishes
- 3 ounces tofu (84 g)
- 1 tablespoon olive oil (15 ml)
- 1 ½ tablespoon soy sauce (23 ml)
Preparing this recipe
- Cook the rice according to the package instructions.
- Trim the end of the bok choy and separate the leaves. Halve the radishes. Cut the tofu into cubes and pat them dry.
- Heat half of the oil in a large pan and fry the tofu until crispy. Add half of the soy sauce and cook, stirring, until the liquid has evaporated and the tofu is dark brown. Transfer the tofu to a plate.
- Heat the remaining oil in the same pan and stir-fry the radishes and bok choy leaves for 3-4 minutes. Add the rest of the soy sauce and stir-fry for another 1-2 minutes until the bok choy is tender-crisp.
- Serve the rice with the bok choy and radishes. Top with the teriyaki tofu.
Tip van FitChef
Add bean sprouts for extra crunch and a fresh flavor. Stir-fry the bean sprouts with the radishes and bok choy leaves. It makes your meal even tastier and healthier!
