Spiced Marinated Tofu with Grilled Bok Choy

Toss the tofu with the remaining marinade ingredients.

Let marinate for 20 minutes at room temperature or 24 hours in the refrigerator.

Combine all the rice ingredients in a pot and bring to a boil, then reduce heat to the lowest setting and cook for 11 minutes. Turn off the heat and set aside.

Meanwhile, heat oil in a non-stick skillet. Drain the tofu (reserve the marinade). Cook over medium heat for 8–12 minutes or until the pieces are well browned, making sure to flip them halfway through.

In a separate skillet, sauté the onion and bok choy (cut side down) in oil for about 4 to 6 minutes. Add the remaining tofu marinade and coat well. Set aside.

Serve in bowls. Top the rice with the tofu and vegetables. Sprinkle with sunflower seeds and garnish with sprouts.