How do I get crispy tofu in this recipe?

The tofu is baked at 400 degreesF for 10 minutes per side after being marinated in soy sauce, agave, and ginger, which helps it crisp up.

What is carrot rice and how is it made?

Carrot rice is created by pulsing peeled carrots in a food processor until they resemble rice, then sauteing them with coconut oil, garlic, and ginger until soft.

How should I prepare the bok choy for grilling?

Trim the stiff bottom off the baby bok choy bunches, then brush them with sesame oil before grilling for 2-3 minutes per side until cooked through.

Can I use regular rice instead of carrot rice?

While the recipe specifically calls for carrot rice for its unique texture and nutrients, you could substitute it with cooked brown or white rice if preferred, though the flavor profile would change slightly.

How should I store leftovers of this dish?

Store any leftover Asian Ginger Tofu and Carrot Rice with Bok Choy in an airtight container in the refrigerator for up to 3-4 days.

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Asian Ginger Tofu and Carrot Rice With Bok Choy
[Vegan]

AM By: Alissandra Maffucci

Author Bio

Alissandra Maffucci is an enthusiastic home cook and blogger at Inspiralized. Inspiralized offers a creative new... Read More

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Plated Asian Ginger Tofu and Carrot Rice with Bok Choy, featuring golden-baked tofu cubes, bright orange carrot rice, and tender grilled bok choy.

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Make this savory, delicious, Asian-inspired bowl of carrot rice. This bowl is healthy, packed with immunity boosters like ginger and carrots.

Ingredients You Need for Asian Ginger Tofu and Carrot Rice With Bok Choy [Vegan]

For the Carrot Rice:

1 large carrot, peeled
1 tablespoon extra virgin coconut oil
1 teaspoon peeled and minced ginger
1 small garlic clove, minced
salt and pepper, to taste
2 teaspoons sesame oil
2 bunches baby bok choy, stiff bottom trimmed off
Salt and pepper, to taste

For the tofu:

3 tablespoons soy sauce
1 tablespoon agave nectar
2 teaspoons shredded ginger, or very finely minced
7 ounce extra firm tofu, moisture squeezed out and cubed

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How to Prepare Asian Ginger Tofu and Carrot Rice With Bok Choy [Vegan]

Preheat the oven to 400°F. Whisk the soy sauce, ginger, and agave together in a bowl until combined. Place the cubed tofu in the bowl with the dressing and set aside. Let stand for 5 minutes and then place on a baking tray lined with parchment paper. Bake for 10 minutes, flip over, and bake another 10 minutes.
After you flip the tofu over, place the carrot noodles in a food processor and pulse until rice-like. In a large skillet over medium heat, add in the coconut oil. Once oil heats, add in the garlic and ginger. Let cook for 30 seconds or until fragrant and then add in the carrot rice. Season with salt and pepper and cover and cook for 5 minutes or until carrot softens to a rice-like consistency.
While the rice is cooking, heat a large grill pan over medium heat. Brush the bok choy with the sesame oil and place onto the heated grill pan. Cook for 2 minutes, flip over and cook another 2-3 minutes or until bok choy is heated and cooked through.
Place the finished bok choy in a bowl and top with carrot rice, then tofu.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.