Gentle Ginger-Sesame Tofu Bowl

Serves 2

A colorful, protein-rich bowl with golden tofu, tender vegetables and plenty of ginger and sesame flavor—without piling too many fermentable ingredients onto one plate.

Ingredients

For the tofu

• 14 oz extra-firm tofu, pressed and cubed

• 1 tablespoon toasted sesame oil

• 1 tablespoon tamari

• 1 teaspoon freshly grated ginger

For the bowl

• 1½ cups cooked white or brown rice

• 2 medium carrots, thinly sliced

• 2 baby bok choy, chopped

• 2 cups baby spinach

• 1 tablespoon garlic-infused olive oil

• 1–2 teaspoons tamari, to taste

• Juice of ½ lime

• 1 tablespoon sesame seeds

• Sliced green scallion tops, optional

Instructions

Heat the oven to 425°F.

Toss the tofu with sesame oil, tamari and ginger. Spread on a parchment-lined baking sheet and roast for 20–25 minutes, turning once, until golden around the edges.

Meanwhile, warm the garlic-infused oil in a large skillet. Add the carrots with a splash of water and cook for 3–4 minutes. Add the bok choy and cook until just tender, then fold in the spinach and let it wilt. Season lightly with tamari.

Divide the rice between two bowls and top with the cooked vegetables and crispy tofu. Finish with lime juice, sesame seeds and scallion greens, if using.

A little gut-friendly note: Extra-firm tofu is typically lower in fermentable carbohydrates than whole soybeans, and cooking the vegetables helps soften their fibers. Garlic-infused oil gives you that wonderful garlic flavor without adding pieces of garlic itself.