Ingredients
Directions
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Make the tofu: Add the arrowroot powder, garlic powder, onion powder, and optional salt to a large bowl and stir. Add the tofu and gently stir until coated.
Spread the tofu out evenly on the baking sheet. Bake for 30 minutes, flipping halfway through.
Meanwhile, mix all of the sauce ingredients together in a small bowl until the arrowroot powder is dissolved. Set aside.
Make the vegetables about 5 minutes before the tofu is finished cooking: Add the red peppers and bok choy stems to a large stovetop pan. Heat over medium-high heat until the peppers are slightly tender, about 5 minutes. Add 1–2 tablespoons of water or vegetable broth as needed to deglaze the pan.
Add the tofu and the bok choy leaves to the peppers and bok choy stems. Add the sauce and stir until the vegetables and tofu are coated and the sauce has thickened, about 30–60 seconds.
Turn off the heat and stir in the green onion.
Serve over top of rice.
Chef's Notes
Substitutions
Substitute organic tofu with tempeh.
Substitute bok choy with red or green cabbage or another leafy green of choice.
Substitute brown or black rice with quinoa or your favorite grain of choice.
Use yellow, orange, or green bell pepper in place of red bell pepper.
Whole Food Sweetener
Substitute maple syrup with date paste.
Prep Ahead
Prepare the brown or black rice ahead of time and store in an airtight container in the refrigerator for up to 3 days before use.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Make the tofu: Add the arrowroot powder, garlic powder, onion powder, and optional salt to a large bowl and stir. Add the tofu and gently stir until coated.
Spread the tofu out evenly on the baking sheet. Bake for 30 minutes, flipping halfway through.
Meanwhile, mix all of the sauce ingredients together in a small bowl until the arrowroot powder is dissolved. Set aside.
Make the vegetables about 5 minutes before the tofu is finished cooking: Add the red peppers and bok choy stems to a large stovetop pan. Heat over medium-high heat until the peppers are slightly tender, about 5 minutes. Add 1–2 tablespoons of water or vegetable broth as needed to deglaze the pan.
Add the tofu and the bok choy leaves to the peppers and bok choy stems. Add the sauce and stir until the vegetables and tofu are coated and the sauce has thickened, about 30–60 seconds.
Turn off the heat and stir in the green onion.
Serve over top of rice.
