Sweet, garlicky and delicious – a vegan maple glazed tofu and bok choy bowl with gluten-free ramen noodles.
I couldn’t resist this purple baby bok choy when I saw it at work, and my husband kindly took on the roll of making the recipe for today’s post. This power bowl is infused with sweet and savory elements, and I couldn’t get enough of it! Maple and soy sauce are a match made in heaven, and when you add a few cloves of garlic, tofu, and ramen noodles, this becomes my definition of perfection. Fred and I always gravitate towards Asian flavors, and I will definitely be making this on a regular basis. We topped our bowl with a sesame and sea vegetable seasoning and it was a-m-a-z-i-n-g!
You can leave the bok choy whole and cook it that way, or you can chop it into bite size pieces like my husband did. It actually makes it a lot easier to eat it, and it allows each tiny piece to absorb a ton of the maple glaze and garlic flavor. The best part is when you transfer the bok choy into the noodle bowl, all of the extra sauce at the bottom of the bok choy bowl pours onto the noodles and coats them in deliciousness. EPIC maple-soy sauce flavor in every bite; I’m in love.
This bowl is delicious and has so many health benefits, just a few are:
- Protein (anywhere from 33-37 g in just the tofu!)
- Vitamins A & C
Pin for later!
- Do you have a specific cuisine that you prefer?
- What’s your favorite type of sauce?