Name: Pan-seared salmon and tofu
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 3.5 oz skin-on Atlantic salmon fillet, patted dry, 1-inch thick; 4 oz extra firm tofu, blotted dry and cut into 3/4-inch cubes; 2 1/2 tbsp jasmine rice; 1/4 cup water; 5 oz bok choy, halved lengthwise; 1 tsp avocado oil; 1 tbsp low sodium soy sauce; 3/4 tsp lime juice; 1 clove garlic, minced; 1 1/2 tsp fresh ginger, grated; 1/2 tsp salt; 1/8 tsp black pepper

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, combine the rice and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes before fluffing with a fork. Done when tender and water absorbed.
Season the salmon and tofu with half the salt and half the pepper. Heat half the oil in a 12-inch nonstick skillet over medium-high heat. Add the tofu cubes with space between them and cook undisturbed for 3 minutes. Turn and cook for 3 minutes more until golden on most sides. Move the tofu to one side of the pan. Done when golden brown and firm.
Add the salmon skin-side down to the hot skillet, pressing firmly for 10 seconds. Cook for 5 minutes until the skin is crisp. Flip and cook for 3 minutes more. Transfer salmon and tofu to a plate and cover loosely. Done when flesh is opaque and flakes easily, 145°F.
Wipe the skillet clean. Heat the remaining oil over medium heat. Add the garlic and ginger, cooking for 30 seconds until fragrant.
Place the bok choy cut-side down in the skillet with a splash of water and the remaining salt and pepper. Cover and steam for 3 minutes until the stalks are tender. Done when bright green and fork-tender.
Whisk the soy sauce and lime juice together. Serve the salmon and tofu next to the rice and bok choy, drizzling the sauce over the proteins.

Nutrition

Ingredients

Instructions

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