Spicy Peanut Tofu and Bok Choy Rice Bowl #vegetarian #lunch

Spicy Peanut Tofu and Bok Choy Rice Bowl #vegetarian #lunch

There is something in particular about a nut sauce that gets me each. damn. time. I can't help it. Which is the reason I slather all the solid things in nut sauce with the goal that I appreciate every single nibble. This time, it was bok choy from the CSA. Bok choy is otherwise called Chinese cabbage. It's pressed with nutrients C and K and works truly well in sautés (in the event that you missed my most recent video on the best way to utilize bok choy and different veggies in my CSA box, look at it).

I combined the bok choy with heated tofu, squashed peanuts, dark colored rice and scallions for embellish. The nut sauce was made with (you got it) nutty spread, soy sauce, and taken to the following warmth level with Sriracha. The sauce takes me back to the heavenly nut curries I had in Thailand. Be that as it may, don't stress, it's in no way, shape or form as hot as what you'd get in Thailand. Be that as it may, in case you're a mouth ablaze adoring fella or dudette, knock the Sriracha up a score!

This is an excessively simple and well-adjusted supper to make for a weeknight supper and to have remains for lunch the next day.
Protein? Check.
Solid fats? Check.
Fiber? Check.
Vegetables? Check.
You're set.


Spicy Peanut Tofu and Bok Choy Rice Bowl #vegetarian #lunch #veggies #healthy #dinner


  • 1/3 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 tbsp Sriracha (or to taste)
  • 2 tbsp brown sugar
  • 1/4 cup + 1 tbsp peanut butter
  • 1/4 tsp salt
  • 1 tbsp sesame oil
  • 14oz extra-firm tofu, pressed and cut into 8 slices
  • 1 garlic clove, minced
  • 1 bunch bok choy, roughly chopped
  • 4 cups brown rice
  • 1/4 cup crushed peanuts

  • 1/4 cup scallions


  1. Preheat oven to 400 degrees F.
  2. In a bowl, whisk soy sauce, rice vinegar, Sriracha, brown sugar, peanut butter and salt until combined.
  3. Brush both sides of tofu slices with peanut sauce. Place on parchment lined baking sheet and bake for 35 minutes, flipping over halfway through.
  4. In a large sauté pan, heat sesame oil over medium heat. Add garlic and bok choy and toss to coat. Add remaining sauce and sauté for 5-8 minutes or until greens are wilted and crisp-tender.
  5. Divide rice between four bowls. Top with bok choy, tofu, crushed peanuts and scallions.

For more detail : bit.ly/2YDxCaI

Read More Our Recipe : Baked Figs with Goat Cheese

Post a Comment