Tofu and Bok Choy Stir-Fry With Peanut Sauce Recipe
Prep Time:
20 minutes
Cook Time:
10 minutes
Servings:
4 servings
Ingredients
  • 14 ounces extra-firm tofu
  • 1 small fresh red chili (or ½, depending on heat preference)
  • 1 (2-inch) piece fresh ginger root
  • 2 large garlic cloves, divided
  • ¾ pound small-sized bok choy
  • 5 ounces carrots
  • 1 medium red bell pepper
  • ⅓ cup chunky natural peanut butter
  • ⅓ cup water
  • 3 tablespoons fresh lime juice
  • 3 tablespoons tamari, plus extra for serving (if desired)
  • 1 ½ tablespoon toasted sesame oil
  • 1 tablespoon dark brown sugar
  • 1 tablespoon cornstarch
  • 3 tablespoons vegetable oil, divided
  • 3 cups cooked long-grain brown rice
Directions
  1. Press the tofu for at least 20 minutes to extract as much water as possible. You can use a tofu press for this or wrap the tofu in a clean towel and press it between 2 plates by securely placing something heavy on top.
  2. Meanwhile, prepare the rest of the ingredients: Thinly slice the chili, peel and cut the ginger into matchsticks, mince 1 clove of garlic, and grate the other clove of garlic. Set aside.
  3. Continue prepping the stir-fry ingredients: Detach the leaves of the bok choy and wash them thoroughly, peel and cut the carrots into matchsticks, and de-seed the bell pepper and cut it into strips. Set these items aside.
  4. Make the peanut sauce by whisking together the peanut butter, water, lime juice, tamari, sesame oil, sugar, and grated garlic until well combined. Set the sauce aside.
  5. When the tofu is done draining, discard any excess water, cut the tofu into ¾-inch cubes, and toss in cornstarch until coated all over.
  6. Cook the tofu by heating 2 tablespoons of vegetable oil in a large frying pan or wok over medium-high heat, then adding the cubes once the oil is hot. Sauté the tofu, stirring often, until golden all over, then remove it from the pan and set aside.
  7. Heat the remaining vegetable oil over medium-high heat in the same pan, then add the minced garlic, ginger, and chili and stir-fry for 30 seconds.
  8. Add the bok choy, carrot, and bell pepper and stir-fry on high heat for 3-5 minutes or until the vegetables start to soften.
  9. Return the tofu to the pan with the vegetables and add ¾ of the peanut sauce, tossing everything until combined.
  10. To serve, divide the rice among plates and top with tofu, vegetables, and the remaining peanut sauce (which can be thinned out with a bit of water if a drizzly consistency is desired). Garnish the dish with optional sesame seeds, scallions, lime wedges, and extra tamari.