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Spicy peanut sauce transforms tofu, peppers and Bok choy into a tangy, sweet and spicy flavor sensation. Fresh ginger adds warm spice while the fresh lime adds zing. For meat eaters and vegetarians alike, this tofu dish is so full of flavor it is sure to please.
Ingredients
Ingredients
For the Peanut Sauce
2 tbsp homemade peanut sauce (if time is short, substitute with a low-sodium, low-sugar pre-made sauce from your local grocery store)
For the stir-fry
2 tbsp avocado oil
1/2 block (about 7 ounces) of extra-firm organic GMO-free tofu, cut into 1 inch cubes
1/2 each of red and green bell peppers, rinsed, seeds removed and thinly sliced into strips
2 medium bok choy, rinsed, trimmed with white parts sliced into 1/4 pieces and green parts roughly chopped
1 tbsp fresh ginger, minced
Squeeze of lime juice
Preparation
Preparation
Prep the peanut sauce
In a small bowl, combine the aromatics (ginger and garlic)
Add tamari, rice vinegar, toasted sesame oil and honey and whisk until well blended
Add the peanut butter 1/4 cup at a time
Slowly mix together until peanut butter starts to break down then whisk until smooth and creamy
Crisp the Tofu
Heat the wok over high heat and add 1tbsp of the oil
When oil is shimmering, place the tofu into the pan and cook, undisturbed until tofu starts to turn golden, approximately 5 minutes
Flip each piece and repeat until both sides are golden and crispy, approximately another 5 minutes
Add the vegetables
Add the remaining tbsp of oil along with the peppers and white parts of the bok choy
Stir regularly until vegetables begin to soften and slightly brown
Add the rest of the vegetables
Add the green parts of the bok choy and the ginger, cook, stirring frequently until greens are wilted and ginger is aromatic, about 30 seconds
Add the Peanut Sauce
Stir in the peanut sauce until tofu and vegetables are well coated
Continue to cook for 1 minute longer
Remove from heat, add the lime juice, stir and serve
Enjoy!
Enjoy!
Serve with rice (clay pot coconut rice is excellent with this dish). For added texture, top with crushed peanuts. Or add brightness and zing with fresh cilantro and a splash of lime juice.
Nutrition Corner
Nutrition Corner
Tofu is an excellent source of plant-based protein and nutrient-dense. A 3.5 ounce serving (100 grams) contains 144 calories, 17 grams protein, 3 grams carbohydrates, 9 grams total fat and a wide range of vitamins and minerals. Tofu is typically set by combining soy milk with either nigari (magnesium chloride) or calcium. One serving of calcium-set tofu contains 53% of the daily value of calcium, 51% DV of manganese, 42% DV of copper and 32% DV of selenium. Tofu is also a good source of vitamin A, phosphorus, iron, magnesium and zinc.
Ginger is a low-calorie rhizome popular in traditional herbal medicine. Perhaps best known for its anti-inflammatory properties, it is also used to treat a variety of ailments including digestive problems and sore throats. Ginger's bioactive compounds (gingerol when fresh which is converted to shogaol, paradol and zingerone when heated or dried) also act as powerful antioxidants and immunomodulators.
Bok choy and peppers add fiber, vitamins and minerals notably, vitamins A, K, C and folate supporting heart, bone and eye health.
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