Ginger Garlic Bok Choy & Tofu Rice Bowl

1. Combine 2 cups of white rice with 4 cups of water in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 18 minutes until water is fully absorbed and rice is fluffy.

2. While rice cooks, press tofu by wrapping the block in a clean kitchen towel and pressing firmly for 2 minutes to remove excess moisture. Cut tofu into 1-inch cubes.

3. In a small bowl, whisk together soy sauce, sesame oil, and cornstarch until no lumps remain. Set aside.

4. Mince the garlic cloves and grate or finely chop the fresh ginger. Slice green onions into thin rounds and set aside for garnish.

5. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once the oil shimmers (about 1 minute), add tofu cubes in a single layer. Cook undisturbed for 3-4 minutes until the bottom side is golden brown, then flip and cook another 3 minutes. Remove tofu and set aside on a plate.

6. In the same skillet, add the remaining 1 tablespoon of oil over medium heat. Add garlic, ginger, and red pepper flakes. Stir constantly for 30-45 seconds until fragrant — do not let garlic turn dark brown.

7. Add bok choy (halved lengthwise if large, or quartered) to the skillet. Stir-fry for 3-4 minutes until the leaves are wilted and the stems are tender-crisp when pierced with a fork.

8. Return tofu to the skillet and pour the soy sauce mixture over everything. Toss gently to coat all pieces and cook for 1 more minute until the sauce thickens and coats everything in a glossy glaze.

9. Scoop rice into four bowls, top evenly with the tofu and bok choy mixture, and garnish with sliced green onions. Serve immediately.