Thai Pad Pak Boong Tofu Rice Bowl

Ingredients

• 300 g extra-firm tofu, cubed
• 1 tbsp cornstarch
• 1 tbsp neutral oil
• 220 g water spinach or baby spinach
• 4 garlic cloves, sliced
• 1 small red chile, sliced
• 1 tbsp tamari or soy sauce
• 1 tsp sesame oil
• 1 tsp brown sugar
• 1 tbsp lime juice
• 2 scallions, sliced
• 2 cups cooked jasmine rice

Steps

1. Pat tofu dry, toss it with cornstarch and a pinch of salt, and have the greens washed and dried.
2. Heat half the oil in a wok or skillet and cook tofu for 5 to 6 minutes, turning until crisp on multiple sides; transfer to a bowl.
3. Add the remaining oil, garlic, and chile and stir for 20 seconds until fragrant.
4. Add water spinach and cook over high heat for 1 minute until it begins to wilt but remains bright green.
5. Return tofu to the pan with tamari, sesame oil, sugar, and lime; toss for 1 minute until hot and glossy.
6. Top with scallions and serve immediately over rice.

Allergen note: Contains soy and sesame. Use gluten-free tamari if needed.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.