Bok Choy Carrot Ginger Bowl

Bok Choy Carrot Ginger Bowl

Stay with me on this one. The ingredient list looks a bit long, but it comes together quite easily.I have been wanting to share more meal prep recipes, so just in time for Monday, here comes one!

Bok Choy Carrot Ginger Bowl

Do you meal prep? I sort of do it. I create new recipes on the weekend and then eat them for lunch and dinner throughout the week. I think there are two ways to go about meal prep. The first, is more similar to what I have been doing, cook a lot of food on the weekend, and put them into separate Tupperware to eat throughout the week. Then the other way includes prepping and cooking components separately and putting them together at the end to eat. This way allows for a lot more flexibility as you can mix and match in different ways.

Bok Choy Carrot Ginger Bowl

For today’s recipe, I put all the veggies and brown rice into jars ahead of time. I had some leftover tofu that I kept separate as well. For work, I brought the jar of brown rice, veggies, and tofu, a small container of the carrot ginger dressing, and some avocado still with the skin on. This way, I could heat up the veggies and rice without the dressing or avocado. Is there anything worse than warm avocado? I mean yes, but warm avocado is high on my list of gross things!

Bok Choy Carrot Ginger Bowl

Bok Choy Carrot Ginger Bowl

Ingredients

For the tofu:

  • 1/2 block tofu
  • 2 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
  • 1 tsp ginger
  • 1 tbsp water
  • 1 tsp olive oil

For the carrot ginger sauce:

  • 1/2 cup shredded carrots
  • 1 clove garlic
  • 1 tbsp tahini
  • 1 tsp ginger
  • 1 lemon

For the bowl

  • 2 tsp olive oil
  • 2 heads bok choy
  • 1 head cauliflower
  • 2 carrots
  • 2 tbsp soy sauce
  • 1/2 avocado
  • 1 1/2 cups brown rice

Instructions

To make the tofu:

  1. Press the tofu: take a plate and line it with paper towels. Place the tofu block on the paper towels and put another layer of on top of the tofu. Put another plate or a cutting board on top of the paper towels and then weigh it down with heavy books or cans. Let the tofu press for 20 minutes.

  2. Mix together the sauce for the tofu. In a medium bowl, add the soy sauce, water, sesame oil, brown sugar, rice vinegar, and ginger. Whisk the sauce until well combined.

  3. Cut the tofu into cubes.

  4. In a large pan on medium heat add the olive oil, tofu, and the sauce for the tofu. Cook the tofu until its covered in the sauce, flipping the tofu on each side until its browned.

To make the carrot ginger sauce:

  1. Add the shredded carrots, garlic, tahini, ginger and lemon juice to a blender. Blend until smooth.

To assemble the bowl:

  1. Add the olive oil to a large pan. 

  2. Cut and clean the bok choy. Add the bok choy to the pan. 

  3. Cut and clean the cauliflower add it to the pan. 

  4. Slice the carrots into thin ribbons using a peeler. Add the carrots to the pan. 

  5. Add the soy sauce to the pan. 

  6. Cook for 10 minutes until the veggies are done. 

  7. Cook the brown rice according to the package. I used frozen pre cooked brown rice to save time. 

  8. Add the brown rice to the bowl. Top with veggies and tofu. Add avocado cubes on top. Mix in two tablespoons of carrot ginger sauce. 

Bok Choy Carrot Ginger Bowl

Substitutions:

  • Veggies: You can always create this recipes with veggies you have on hand. Cannot find box choy, try broccoli etc.

Bok Choy Carrot Ginger Bowl

Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Bok Choy Carrot Ginger Bowl

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