Sticky Tofu with Bok Choy and Red Pepper is out-of-this-world delicious and is super simple to make. Crispy tofu is tossed in a sweet and rich sauce, then sautéed with bell pepper, bok choy, and green onion for a meal that is just as delicious as your favorite take-out dish. If you don't have these veggies on hand, make your own custom creation with what’s in your fridge. The sweet chili sauce will complement your favorite plant-based proteins and veggies — the possibilities are endless!
14ozorganic tofu (drained and pressed, cut into 1” cubes)
4tbsparrowroot powder (or organic cornstarch)
1tspgarlic powder
1tsponion powder
½tspsalt (optional)
Sauce
3medium garlic cloves (minced)
1tbspginger (minced)
2tbsporganic tamari (reduced sodium, or coconut aminos)
1tbspsherry vinegar (or red wine vinegar)
1tbspmaple syrup or date paste, link in Chef’s Notes
1tbsparrowroot powder or organic cornstarch
¼cupwater
Vegetables
1medium organic red bell pepper (seeded, chopped into large chunks)
1head bok choy (white stems separated from leafy greens, stems chopped into large chunks, leafy greens sliced)
1green onion (sliced, white and green portions)
2cupsorganic brown or black rice (cooked)
Directions
1
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
2
Make the tofu: Add the arrowroot powder, garlic powder, onion powder, and optional salt to a large bowl and stir. Add the tofu and gently stir until coated.
3
Spread the tofu out evenly on the baking sheet. Bake for 30 minutes, flipping halfway through.
4
Meanwhile, mix all of the sauce ingredients together in a small bowl until the arrowroot powder is dissolved. Set aside.
5
Make the vegetables about 5 minutes before the tofu is finished cooking: Add the red peppers and bok choy stems to a large stovetop pan. Heat over medium-high heat until the peppers are slightly tender, about 5 minutes. Add 1–2 tablespoons of water or vegetable broth as needed to deglaze the pan.
6
Add the tofu and the bok choy leaves to the peppers and bok choy stems. Add the sauce and stir until the vegetables and tofu are coated and the sauce has thickened, about 30–60 seconds.
7
Turn off the heat and stir in the green onion.
8
Serve over top of rice.
Chef's Notes
Substitutions Substitute organic tofu with tempeh.
Substitute bok choy with red or green cabbage or another leafy green of choice.
Substitute brown or black rice with quinoa or your favorite grain of choice.
Use yellow, orange, or green bell pepper in place of red bell pepper.
Whole Food Sweetener Substitute maple syrup with date paste.
Prep Ahead Prepare the brown or black rice ahead of time and store in an airtight container in the refrigerator for up to 3 days before use.
Storage Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Tofu
14ozorganic tofu (drained and pressed, cut into 1” cubes)
4tbsparrowroot powder (or organic cornstarch)
1tspgarlic powder
1tsponion powder
½tspsalt (optional)
Sauce
3medium garlic cloves (minced)
1tbspginger (minced)
2tbsporganic tamari (reduced sodium, or coconut aminos)
1tbspsherry vinegar (or red wine vinegar)
1tbspmaple syrup or date paste, link in Chef’s Notes
1tbsparrowroot powder or organic cornstarch
¼cupwater
Vegetables
1medium organic red bell pepper (seeded, chopped into large chunks)
1head bok choy (white stems separated from leafy greens, stems chopped into large chunks, leafy greens sliced)
1green onion (sliced, white and green portions)
2cupsorganic brown or black rice (cooked)
Directions
1
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
2
Make the tofu: Add the arrowroot powder, garlic powder, onion powder, and optional salt to a large bowl and stir. Add the tofu and gently stir until coated.
3
Spread the tofu out evenly on the baking sheet. Bake for 30 minutes, flipping halfway through.
4
Meanwhile, mix all of the sauce ingredients together in a small bowl until the arrowroot powder is dissolved. Set aside.
5
Make the vegetables about 5 minutes before the tofu is finished cooking: Add the red peppers and bok choy stems to a large stovetop pan. Heat over medium-high heat until the peppers are slightly tender, about 5 minutes. Add 1–2 tablespoons of water or vegetable broth as needed to deglaze the pan.
6
Add the tofu and the bok choy leaves to the peppers and bok choy stems. Add the sauce and stir until the vegetables and tofu are coated and the sauce has thickened, about 30–60 seconds.
