Into My Kitchen

Tofu and Bok choy

Tofu, pressed, drained and cut into bite sized cubes
5 Tbsp corn starch
1 tsp garlic powder
1tsp onion powder
Salt to taste
2 cloves garlic, minced
1 tsp ginger
2 tbsp soy sauce
1 tbsp red wine vinegar
1 tbsp honey
1 medium red bell pepper
1/2 cup chopped Bok choy white and green parts
1 green onion, sliced, white and green parts
2 cups cooked brown rice
2 tbsp olive oil


Preheat oven to 400 F
Toss tofu with 4 tbsp corn starch, garlic powder, onion powder and salt
In a single layer, spread tofu out on a baking sheet and bake for 30 minutes, flipping halfway through
In a small bowl, mix minced garlic, ginger, soy sauce, vinegar, honey, 1 tbsp corn starch, and 1/4 cup water. Set aside
About five minutes before tofu is done, sauté Bok choy and red pepper with olive oil in a skillet until soft tender.
Add tofu to skillet
Add sauce to skillet
Toss to coat evenly
Serve over rice