BETA
Tomato Tofu with Bok Choy and Jasmine Rice
Golden tofu catches a soft tomato sauce, with tender bok choy and rice to make a complete vegetable supper.
45 minutes · Easy · 4 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Firm tofu700 g
- Jasmine rice300 g
- Water450 ml
- Tomato700 g
- Bok choy400 g
- Onion150 g
- Garlic3 cloves
- Scallions35 g
- Canola oil2 tbsp
- Soy sauce1.5 tbsp
- Brown sugar1 tsp
- Black pepper0.25 tsp
Quantities describe recipe usage, not package sizes.
Allergen notes
Soy and wheat in soy sauce.
Method
Prepare the vegetables and rice
Drain tofu, wrap in a clean towel and press gently for 10 minutes, then cut into 2.5 cm cubes. Wash and chop tomatoes, dice onion, mince garlic and slice scallions. Halve small bok choy lengthwise and rinse between the leaves. Rinse rice; bring it to a boil with 450 ml water, cover and cook on low for 12–15 minutes, following package instructions if different. Rest off the heat for 10 minutes.
Give the tofu a golden crust
Heat 1.5 tbsp oil in a wide nonstick skillet over medium-high heat. Add the tofu in one layer and cook for 8–10 minutes, turning gently to brown two or three sides. Transfer to a plate.
Simmer the tomato sauce
Add the remaining 0.5 tbsp oil and onion to the same pan. Cook for 5 minutes, then add garlic for 30 seconds. Stir in tomatoes, soy sauce, sugar and pepper. Simmer uncovered for 10–12 minutes until the tomatoes collapse into a loose sauce. Return tofu and simmer gently for another 4 minutes. Add scallions.
Steam the greens and serve
Meanwhile, steam the bok choy in a covered steamer over boiling water for 4–6 minutes until tender at the stem. Divide rice and greens between four plates and spoon the tofu and sauce alongside. Refrigerate leftovers within 2 hours.
A nonstick pan helps tofu brown without needing a deep layer of oil. Choose a meat-free soy sauce to keep the dish vegan.
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