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Bok Choy Carrot Ginger Bowl


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


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.