This rice bowl couldn’t be easier, but it’s sure to impress. Fresh ingredients and savory seasonings pair perfectly for a lightened-up yet satisfying meal.
Nutrition (per serving)
600 calories; 26g fat; 26g protein; 71g carbs; 19g sugar
Recipe and photo by Kara Lydon, R.D., of The Foodie Dietitian.
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Makes 4 servings
- 1/3 cup soy sauce
- 1/4 cup rice vinegar
- 2 Tbsp Sriracha (or to taste)
- 2 Tbsp brown sugar
- 1/4 cup + 1 Tbsp peanut butter
- 1/4 tsp salt
- 1 Tbsp sesame oil
- 14 oz extra-firm tofu, pressed and cut into 8 slices
- 1 garlic clove, minced
- 1 bunch bok choy, roughly chopped
- 4 cups brown rice
- 1/4 cup crushed peanuts
- 1/4 cup scallions
How to make it
Preheat oven to 400°.
In a bowl, whisk soy sauce, rice vinegar, Sriracha, brown sugar, peanut butter, and salt until combined.
Brush both sides of tofu slices with peanut sauce. Place on parchment-lined baking sheet, and bake for 35 minutes, flipping over halfway through.
In a large sauté pan, heat sesame oil over medium heat. Add garlic and bok choy, and toss to coat. Add remaining sauce and sauté for 5-8 minutes, or until greens are wilted and crisp-tender.
Divide rice between four bowls. Top with bok choy, tofu, crushed peanuts, and scallions.