Maple Glazed Tofu with Garlic Sautéed Bok Choy & Basmati Rice

Directions

1. Rinse the basmati rice under cold water in a strainer until the water runs clear, then transfer it to a small saucepan and add water. Bring to a boil over high heat.
2. While the rice heats, pat the tofu dry and cut it into large dice.
3. Once the liquid boils, reduce heat to low, cover the pan, and let the rice simmer until the liquid is absorbed, about 15 to 18 minutes. Keep it off the heat and rest for 5 minutes before fluffing with a fork.
4. Pour a thin layer of oil into a skillet and heat it over medium-high. Add the tofu and cook, turning occasionally, until lightly browned, about 5 to 6 minutes.
5. Peel and mince the garlic. In a small bowl whisk together half of the garlic with soy sauce, maple syrup, and rice vinegar.
6. Pour the sauce over the tofu and cook, stirring frequently, until it thickens and coats the pieces, 2 to 3 minutes.
7. Rinse and trim the bok choy, then separate into individual leaves.
8. Transfer the tofu and its sauce to a plate. Return the skillet to the stove, add more oil, the remaining garlic, and a pinch of pepper; cook just until fragrant, 15 to 30 seconds.
9. Add the bok choy to the skillet with a splash of soy sauce and toss until the greens wilt and the stalks stay tender-crisp, about 2 to 3 minutes.
10. Uncover the rice and fluff it with a fork.
11. To assemble, divide the rice between bowls, top with the glazed tofu and the wilted bok choy, and serve immediately.