Citrus-tahini bowl with bok choy & grilled tofu from Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week (page 202) by Isa Chandra Moskowitz

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  • MsMonsoon on June 29, 2025

    Used large bok choy. Felt a little waterlogged after steaming. Used a large nonstick pan instead of a grill. Marinade/sauce is tasty, though I felt it could use a bit more salt or soy.

  • NicoleBrown on January 16, 2025

    Very good! I’ve never had oranges with bok choy or tahini before, but i very much enjoyed the combination. I cooked the quinoa in the instant pot. Steamed the bok choy with a bamboo steamer + pan fried the tofu in a bit of olive oil (no grill pan). No red quinoa on hand so just used regular. I’m sure red would be super pretty!

  • LFL on October 29, 2022

    4 stars. I loved this! It might be my favorite thing that I've made so far. I just loved the orange-tahini sauce and the way it combined with the seared tofu and bok choy. The red quinoa gave it a nice color contast, too. It was a bit of work for me (I'm a slow cook) but so worth it. Do use the orange segments, they add a lot. Also, I discovered I can make quinoa in the rice cooker using a 1:1.5 ratio of quinoa to water.

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