This is a common weeknight meal for us because I almost always have the stuff on hand to make it. I have gotten quicker at this recipe over time. The sauce is what makes this recipe pop and it is from Minimalist Baker and thus linked below. I think this recipe might be gluten free as well as vegan if you use the gluten free soy sauce.
What You Need:
1 cup brown basmati rice
1/2 container of tofu, cubed
olive oil
2 mini bok choi, washed and halved
splash soy sauce
small red pepper, chopped
green onion, chopped
1/2 cup navy beans
For the Sauce you will need the following items but the exact amounts are on MB's website: sesame oil, peanut butter, brown sugar, soy sauce, lime juice, chili garlic sauce, 1/2 tsp powdered ginger (original calls for fresh, I just use powder)
What To Do:
Get the brown basmati rice cooking. Add 1 cup to a small sauce pan with 2 cups of water and a little oil. Bring to boil on high heat then add a lid and turn it down to simmer for 20 minutes. After that you can turn off the heat and leave it on the hot burner to fully cook while you do everything else.
Make a double recipe of peanut sauce and set aside. The whole recipe can be found here. I use about a 1/4-1/2 tsp of powdered ginger instead of fresh to save time. You just add the ingredients in and mix well. Super easy.
Chop a small pepper, green onion and tofu to cubes. Wash 2 mini bok choi and slice them in half.
In a large frying pan with some olive oil on medium heat, fry up that tofu. When it has browned to your liking , pile it up in one place and pop those bok choi directly on the frying pan, cut face down until seared. Add a dash of soy sauce if you like and flip them to cook them all the way through.
Add cooked rice to some bowls. Add the fresh pepper, tofu and bok choi to the bowls. Add about ½ cup of navy beans (or any bean) to the frying pan and fry rapidly on medium-high heat. Add them to the bowls.
Top with a generous dollop of peanut sauce and sprinkle on those beautiful green onions. You're done! Eat!