Ingredients
Tofu Basil Fried Rice:
- White / brown rice - 1 3/4 cups
- Tofu, extra-firm (vacuum-packed preferable) - 1 lb , cubed
- Corn starch - 2 Tbsp
- Cooking oil - 1 Tbsp + 1 Tbsp + 1 tsp
- Tamari - 1 Tbsp + 1 Tbsp
- Eggs - 2 to 4 , whisked
- White pepper - 1 tsp
- Sweetener - 1/4 tsp
- Basil - 2 to 3 sprigs , leaves
Oven-steamed bok choy:
- Bok choy - 1 lb , halved ((baby bok choy is fine))
- Tamari - 2 Tbsp
- Rice vinegar - 1/2 Tbsp
- Water - 1/4 cup
Prep
- Rice - Ideally, you're using leftover rice made on prep day or Monday's dinner. If not, cook rice with a 2:1 water to rice ratio. Bring to a boil, then simmer until rice has absorbed all liquid (20 to 25 min. for white rice; 45 to 50 for brown)
- Tofu - Chop into cubes
- Bok choy - Slice in half and then wash and dry
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Make
- Preheat oven to 500F (260C) degrees
- Pour 2 tbs. (30 ml) Tamari, 1/2 tbs. (7 ml) rice vinegar, and 1/4 cup (59 ml) of water into a rectangular baking dish. Place bok choy cut-side down. Seal tightly with foil and then roast for 12 to 15 minutes. Bok choy will be softened but still crunchy
- Toss tofu with corn starch and leftover rice from Monday with 1 tbs. (15 ml) cooking oil
- Heat a wok over medium-high heat. Add in 1 tbs. (15 ml) oil and then tofu. Toss and cook until golden. Add in 1 tbs. (15 ml) Tamari and as much ground pepper as you like. Cook for another minute and set aside
- Whisk eggs with a pinch of salt and a few turns of ground pepper
- Return wok to medium-high heat. Add in 1 tsp. (5 ml) oil and then add eggs. Scramble with a wooden spoon
- When eggs are lightly scrambled, push them aside and add in rice, 1 tbs. (15 ml) Tamari, white pepper, and sweetener. Toss until all ingredients are warmed through and then add in basil leaves and tofu. Toss for another minute and then season to taste with more Tamari and white pepper
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