• In a lidded saucepan, bring 2 2/3 cups water to a boil. Add rice and a pinch of salt. Reduce heat, cover and simmer 20 minutes.

  • Meanwhile, in a large nonstick skillet, heat 1 tbsp canola oil over medium-high. Add bok choy and cook 4 minutes, turning once. (Add a little water if browning too quickly.) Transfer to a platter.

  • Add 1 tbsp canola oil to same skillet along with bell pepper. Cook, stirring, 2 to 3 minutes. Add to platter next to bok choy.

  • Add 1 tbsp canola oil to skillet; add onion and cook 5 minutes. Remove onion to platter, add sesame oil to skillet and reduce heat to medium. Add tofu and cover skillet with foil; cook 4 minutes, turning once.

  • Whisk pad thai sauce with 1 tbsp water and the sriracha.

  • Divide rice among 4 bowls. Top with bok choy, pepper and onion. Dice tofu and add to bowls. Drizzle with sauce mixture and sprinkle with sesame seeds.


Swap in any protein or veggies you want, like cubed chicken or pork instead of the tofu, and broccoli for the peppers.

Nutrition Facts

484 calories; 21 g total fat; 760 mg sodium. 55 g carbohydrates; 19 g protein;