Honey-Garlic Tofu Bowls

• Meanwhile, core, then cut pepper into 1/2-inch pieces.
• Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
• Cut bok choy into 1-inch pieces. Using a strainer, rinse bok choy under running water to wash away any hidden dirt. 
• Thinly slice green onion.
• Combine 1/3 cup (1/2 cup) water, honey-garlic sauce and soy sauce in a medium bowl. Set aside.

• Heat a large non-stick pan over medium-high heat.
• When hot, add 3 tbsp (1/3 cup) water, 1/8 tsp (1/4 tsp) salt and carrots. Cook, stirring often, until water is absorbed and carrots are tender-crisp, 4-5 min.
• Add 1 tbsp (2 tbsp) oil, then peppers. Cook, stirring often, until veggies are tender-crisp, 3-4 min.
• Add bok choy. Cook, stirring often, until veggies are tender, 2-3 min. 
• Remove from heat, then transfer veggies to a plate. Cover to keep warm.

• Meanwhile, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. 
• Season with salt and pepper. Add tofu and Cream Sauce Spice Blend to another medium bowl. Toss well to coat each tofu piece.

• Reheat the same pan (from step 3) over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, turning occasionally, until crispy and browned all over. 
• Add honey-garlic sauce mixture. Bring to a boil.
• Cook, stirring often, until sauce thickens, 2-3 min.
• Remove from heat, then season with pepper, to taste.

• Fluff rice with a fork, then stir in half the green onions.
• Divide rice between bowls.
• Top with veggies and honey-garlic tofu.
• Sprinkle remaining green onions over top.

If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season tofu the same way the recipe instructs you to season chicken.