Ingredients:
1 package tofu (the brand we use has 45 mg total), drained and cubed
2 c. jasmine rice, cooked (0mg)
2T. peanut oil (or olive oil, if you prefer)
Approx. 1 c. chopped bok choy, with the leaves reserved (46mg)
3 cloves garlic, minced (0mg)
1/4 c. no salt added veggie stock (I make my own, but judging by the nutrition labels of what's on the market, I'd estimate this at 20mg, if not less)
3 tsp. Bragg's Liquid Aminos (960mg total)
2 stalks green onions, minced (4 mg)
While rice cooks in rice cooker, heat peanut oil in large skillet or wok. Saute garlic for about a minute, then add chopped bok choy. Saute for 2-3 minutes, then add tofu and saute for 3-4 minutes more. Mix together veggie stock and Bragg's and pour over bok choy and tofu. Stir to coat, then turn down heat to low. Cover and allow to simmer for about 5 minutes. Remove cover, add reserved leaves and DON'T stir - instead, replace cover and allow leaves to steam for another 10 minutes. Add green onions and once again don't stir mixture. Instead, replace cover and remove from heat. Allow to sit for 2-3 more minutes, then serve over rice.
Total sodium: 1075mg, excluding optional salsa and other condiments. Serves 4 (269mg per serving).
