Go Back

Tamari-Agave-Glazed Tofu with Braised Baby Bok Choy Over Rice

Servings 3 people


  • 1 box of extra firm tofu pressed
  • 3 tablespoons tamari
  • 3 tablespoons agave
  • The juice of 1 lime
  • 2 teaspoon sunflower oil
  • 3 scallions for garnish
  • Sesame seeds for garnish
  • White rice about 1 cup (uncooked)
  • Baby bok choy a dozen (a little water, a dash of tamari, a shake of garlic powder)


  1. Get the rice going. Thinly slice the scallions. Set aside.
  2. Preheat the oven to 350. Line a baking sheet with parchment paper. Cut the tofu into 8 pieces.
  3. Whisk together the tamari, agave, lime juice, and oil. Organize the tofu on the baking tray and gently pour the marinade over the tofu. Sort of brush it around to get the marinade on both sides.
  4. Place in the oven and bake for 20 minutes.
  5. Leave the bok choy in tact but clean very well – in between the leaves and close to the stem. Add to a pan with sides and add water, just about 1/4 the way up the pan. Add a few dashes of tamari and a shake or two of garlic powder. Braise on medium heat, covered, until the bok choy are wilting and the white part looks soft.
  6. To serve, place the tofu on top of the rice. Arrange the bok choy on the side of the plate. Sprinkle with scallions and sesame seeds. Enjoy!