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Honey Ginger Tofu and Carrot Rice with Bok Choy

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 2


  • 1 large carrot peeled, Blade C
  • 1 tablespoon extra virgin coconut oil
  • 1 teaspoon peeled and minced ginger
  • 1 small garlic clove minced
  • salt and pepper to taste
  • 2 teaspoons sesame oil
  • 2 bunches baby bok choy about 10oz, stiff bottom trimmed off
  • salt and pepper to taste
  • For the tofu:
  • 3 tablespoon soy sauce
  • 1 tablespoon honey or omit, if strict vegan
  • 2 teaspoons shredded ginger or very finely minced
  • 7 oz extra firm tofu moisture squeezed out, cubed


  • Preheat the oven to 400 degrees. Whisk the soy sauce, ginger and honey together in a bowl until combined. Place the cubed tofu in the bowl with the dressing and set aside. Let stand for 5 minutes and then place on a baking tray lined with parchment paper. Bake for 10 minutes, flip over and bake another 10 minutes.
  • After you flip the tofu over, place the carrot noodles in a food processor and pulse until rice-like. In a large skillet over medium heat, add in the coconut oil. Once oil heats, add in the garlic and ginger. Let cook for 30 seconds or until fragrant and then add in the carrot rice. Season with salt and pepper and cover and cook for 5 minutes or until carrot softens to a rice-like consistency.
  • While the rice is cooking, heat a large grill pan over medium heat. Brush the bok choy with the sesame oil and place onto the heated grill pan. Cook for 2 minutes, flip over and cook another 2-3 minutes or until bok choy is heated and cooked through.
  • Place the finished bok choy in a bowl and top with carrot rice, then tofu.