Protein-Packed Japanese Tofu Steak　豆腐ステーキ

• Vegan
• Gluten free

• Produce

  • 1 Handful Bok choy

• Refrigerated

  • 150 g Tofu, firm

• Condiments

  • 1 tsp Mirin
  • 1 tbsp Soy sauce

• Pasta & Grains

  • 1 cup Brown rice, cooked

Found on chopstickchronicles.com

Description

Ingredients

• 150g firm tofu
• Handful of bok choy (or any of your favourite veggies)
• 1 cup cooked brown rice
• 1 tbsp soy sauce
• 1 tsp mirin (add more mirin, or any other sweetner, if you want a sweeter sauce)

Directions

• Wrap the tofu in a paper towel and place it on a plate with another plate on top of the tofu to drain the excess water. Leave for about 10 minutes.
• In the meantime, wash the bok choy and cook it in boiling water for about 2-3 minutes.
• Drain the bok choy and serve it on a plate with the brown rice.
• Heat some oil in a pan on high heat and cook the tofu until browned on both sides.
• Pour the sauce over the tofu in the pan until the sauce has reduced/evaporated a little.
• Serve the tofu on top of the rice and bok choy and drizzle the extra sauce on top.