If ‘garden bowl’ makes you think of tucking into a big bowl of healthy then you’re on the right track with this sumptuous supper! With pre-marinated honey soy tofu and crunchy black sesame seeds, this hearty and filling outing will prove that wholesome food is still big on flavour.
baby bok choy
Chinese honey soy tofu
(ContainsSesame,Soya,May contain traces of allergens)
sugar snap peas
black sesame seeds
soy sauce (or gluten free tamari soy sauce)
(ContainsRoyal Jelly, Bee Pollen, Propolis)
To prepare the ingredients, rinse the brown rice well. Slice the baby bok choy and finely slice the red onion. Peel and crush the garlic, and peel and grate the ginger. Cut the Chinese honey soy tofu into strips, slice the zucchini on a diagonal, and trim the ends of the sugar snap peas.
Place the brown rice and the water into a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 25-30 minutes or until the brown rice is soft. Add the baby bok choy in the last 2 minutes. Drain. Return the brown rice and baby bok choy back to the saucepan, off the heat and cover to keep warm.
In a medium bowl, combine the garlic, ginger, salt-reduced soy sauce, honey and red onion. Set aside.
Heat a dash of vegetable oil in a large wok over a medium-high heat. Add the Chinese honey soy tofu and cook, stirring, for 2 minutes or until golden. Remove and set aside in a small bowl. Add the zucchini and sugar snap peas and cook, stirring, for 1-2 minutes or until they begin to soften. Add the soy and honey mixture and cook, stirring, until the mixture begins to thicken. Return the tofu to the pan and cook for 1 minute, or until heated through.
To serve, divide the rice and baby bok choy between bowls. Top with the teriyaki tofu and vegetables. Garnish with the black sesame seeds.