Categories: casserole - one-dish meal

Ingredients

• 3 cloves garlic
• 2 Tbsp. fresh ginger
• 1 Thai chile
• 1/4 cup soy sauce
• 2 to 3 Tbsp. fish sauce
• 2 Tbsp. honey
• 2 Tbsp. lime juice
• 2 Tbsp. peanut oil
• 8 oz. firm tofu, cut into cubes
• 4 heads baby bok choy, leaves separated and well rinsed
• 4 carrots, peeled and shredded or shaved
• 2 cups cooked brown rice
• 2 green onions, chopped
• Lime wedges, for serving

Directions

1. Make the stir-fry sauce. Put the garlic, ginger, Thai chile, soy sauce, fish sauce, honey and lime juice in a blender or small food processor and blend. Set this aside.
2. Heat the peanut oil in a wok or large skillet over high heat. When the oil is hot, add the tofu and fry until browned on all sides. Remove and place on a paper towel-lined plate to drain.
3. Pour off the rest of the oil and add the bok choy and carrots to the wok along with about 2 Tbsp. of the sauce. Stir-fry until the bok choy wilts, return the tofu and the remaining sauce.
4. Divide the rice between two shallow bowls. Toss stir-fry and divide over servings of rice. Garnish with chopped green onions and lime wedges.

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