16 large bok choy leaves (about 12 oz.)
7 1/2 oz. sprouted tofu, drained and cut into small cubes (1 1/2 cups)
1 cup shredded carrots
4 green onions, thinly sliced ( 1/2 cup)
1/4 cup plus 1 Tbs. low-sodium teriyaki sauce
Trim stems from bok choy leaves. Finely chop stems, and toss in bowl with tofu cubes, carrots, green onions, and teriyaki sauce. Place 1 bok choy leaf on work surface with stem end closest to you. Spoon 2 Tbs. tofu mixture in cup of leaf near tip end. Roll leaf around filling like a burrito, folding in sides. Secure with toothpick. Repeat with remaining ingredients.