This recipe first appeared in Dr. Will Bulsiewicz’s new book, Fiber Fueled (Penguin 2020). This simple dinner combines two of our favorite plant-powered foods: calcium and iron-rich tofu and bok choy. Baby bok choy is more tender than the bigger bok choy, so if you prefer a milder vegetable, select that one instead.  Makes 2 servings Ingredients 1 ½ cups vegetable or Biome Broth, divided 2 scallions, white parts removed, green parts only, thinly sliced1 tablespoon freshly grated ginger1 tablespoon tamari 3 cups bok choy, leaves and stems separated3 ounces bamboo shoots (rinsed from canned) 1 tablespoon yellow curry powder* (select a mild curry if you are sensitive to spice)1 tablespoon garam masala powder*½ cup canned coconut milk7 ounces firm tofu, pressed** and cubed1 teaspoon toasted sesame oil1 ¼ cups cooked brown rice, for serving Method Heat 2 tablespoons broth in a large skillet or wok over medium-high heat until shimmering. Add in…