Grilled Bok Choy and Tofu Stir Fried Rice
Bok choy is grilled to crunchy perfection, while tofu is tossed in a peanut sauce before getting crispy on the grill. When paired with an aromatic stir fry sauce, rich brown rice, and sautéed veggies, this stir fry will melt in your mouth!
Servings: 4 people
Equipment
- Grill
- Grilling pans
Ingredients
Rice
- 1 cup brown rice
- ½ tablespoon olive oil extra virgin
Sautéed Veggies
- ½ tablespoon olive oil extra virgin
- 2 carrots diced
- 1 red bell pepper diced
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper freshly ground
Stir Fry Sauce
- 3 tablespoons tamari
- 2 tablespoons coconut sugar or brown sugar
- 1 tablespoon rice vinegar
- 1 garlic clove peeled and minced
- 2 teaspoons sriracha
- 1 teaspoon toasted sesame oil
Peanut Sauce
- ¼ cup smooth peanut butter
- ¼ cup tamari
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon sriracha
Stir Fry
- 14 ounce block extra firm tofu
- 2 medium heads of bok choy
- ½ tablespoon olive oil extra virgin, plus extra for greasing the grill
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper freshly ground
- Wasabi microgreens or any type of microgreens, to garnish
- Green onions sliced, to garnish
- Sesame seeds to garnish
Instructions
- Combine the brown rice with 2 cups of water and oil in a medium pot. Bring to a boil, then cover and simmer for 40 minutes.*
- While the rice is cooking, sauté the veggies. Heat oil in a large frying pan over medium heat. Add the diced carrots and red bell pepper to the pan once warm. Add the salt and pepper and stir. After a few minutes, bring the heat to medium-low and let cook until the carrots are soft and the peppers are shiny.
- Next, prepare the sauces. Combine all of the ingredients together for the stir fry sauce in a medium bowl or measuring cup. Then, combine all of the ingredients together for the peanut sauce in a separate bowl or cup.
- Drain the tofu and press firmly with paper towels or a kitchen towel to remove as much excess water as you can. Dry the tofu and dice into small, ½-inch cubes. Place the cubes into a medium bowl and pour the sauce over top. Stir to make sure each of the cubes is coated in the sauce.
- Dice the bok choy, discarding the very bottom when the stem would be. Place the diced bok choy in a medium bowl or onto a small baking sheet. Drizzle with oil, salt, and pepper. Mix well.
- Grease the grates of the grill with oil and bring the heat to around 450F. I turn all of the knobs to medium heat and check the temperature periodically. If it gets too hot, simply turn off the middle knob.
- Once the grill is ready, place the tofu cubes into a grilling pan and the bok choy into another pan. Place the trays on the grill and close the lid. The bok choy should take about 4-5 minutes to grill. The tofu will take about 10 minutes. For the tofu, lift the lid frequently to stir in order to prevent sticking and make sure each piece gets a bit crispy.
- By now the rice should be done. Add the cooked rice to the same pan with the carrots and peppers. Stir for a minute or so to let the rice get a touch crispy, perhaps turning up the heat or adding a little extra oil if needed. Then, bring the heat back to medium and pour in the stir fry sauce, stirring everything to combine well.
- Pour the rice mixture into a large serving dish and add the bok choy and tofu. Mix everything together well and garnish with microgreens, green onions, and sesame seeds.
Notes
- When you first start to simmer, you may need to keep the lid partially uncovered to prevent the water from spilling over. Once you've reached a steady simmer, place the lid on fully. When done, the rice should have soaked up all of the liquid, appear starchy, and not be sticking to the bottom of the pot. Check periodically around 30-40 minutes.