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Garlic Bok Choy and Tofu

Cook Time 30 minutes
Hands-On Time 20 minutes


For the Bok Choy and Tofu

  • 2 14 oz. extra-firm or firm tofu
  • 2 Tbs. smoked paprika
  • 2 Tbs. +⅔ cup tamari divided
  • 2 onions diced
  • 10 garlic cloves crushed
  • 2 bok choy chopped
  • 2 red bell peppers cut in thin strips
  • 2 cups vegetable broth
  • 2 Tbs. corn starch
  • salt and pepper to taste

For stovetop rice:

  • 3 cups brown rice

For Instant Pot rice:

  • 3 cups brown rice
  • cups water


For the Bok Choy and Tofu:

  • Drain the tofu on paper towels and place a heavy skillet or other weight on top to press out the water.
  • Let sit for 10 minutes.
  • Cut the tofu into cubes and toss with smoked paprika and 2 Tbs. tamari.
  • Place on a lined baking sheet and bake at 400° for 30 minutes.
  • In a large skillet, cook the onion and garlic together. Add a bit of water if it begins to stick.
  • Add the bok choy and red bell pepper, cooking until tender-crisp.
  • Stir the remaining ⅔ cup tamari, vegetable broth and cornstarch together, then add to the skillet.
  • Cook over medium-high heat until the sauce comes to a boil.
  • Reduce the heat and simmer until the tofu is done.
  • Serve vegetables over rice, topped with tofu.

For stovetop rice:

  • Cook according to package directions.

For Instant Pot rice:

  • 3 cups brown rice, listed above
  • 3¾ cups water
  • Place brown rice and water in the instant pot.
  • Close the lid and seal.
  • Cook the rice for 17 minutes on high pressure.
  • Do a quick pressure release.