Asian Tofu Bowl

Ingredients

• 16 oz firm tofu, diced

• 3-4 baby bok choy, diced

• 5 medium sized carrots, diced

• 1 red bell pepper, diced

• 1 cup brown rice

• 1 inch ginger, minced

• 4 garlic cloves, minced

• 1 lemon

• 1 lime

• Sesame seeds

• 1/3 cup hoisin sauce

• 3 tbsp low sodium soy sauce

• 2 tbsp rice vinegar

• 2 tbsp sesame oil

• 1/4 tsp garlic powder

• 1/4 tsp ginger powder

Directions

1. Drain tofu and place on a paper-towel lined plate, place several paper towels on top and a heavy pan or cookbook on top to release excess liquid.

2. Cook brown rice according to package directions (I use a rice cooker).

3. Dice carrots, pepper, and bok choy, separating leaves from stems. Mince garlic and ginger.

4. Mix together hoisin, soy sauce, rice vinegar, sesame oil, garlic, and ginger powder in a bowl.

5. Cook carrots, pepper, bok choy stems, minced garlic, and ginger in 1 tbsp avocado oil over medium heat for 5-6 minutes until softened. Add bok choy leaves and cook an additional 2-3 minutes. Top with fresh squeezed lemon and lime juice.

6. While vegetables cook, sauté diced tofu in 1 tbsp avocado oil over medium heat until crispy. Add sauce.

7. Top brown rice with cooked vegetables, tofu with sauce, and sesame seeds. Enjoy!