Hey ya’ll! I have a total case of the Mondays. Actually I’m pretty wide awake since I got a total of 12 hours of sleep (yes I was in recovery from my birthday). I more have a case of the Mondays because it is Columbus day, but I have school. WHAT IS THIS COLUMBIA? I need this day off to recuperate and study for my first graduate school midterm. Oh well, luckily I’m a champion and will survive (even though I have my two most boring classes today). On to the good stuff though. RECIPE! Peanut tofu served with bok choy. Um yes. This was one delicious recipe, so lets get to sharing it!
Spicy Peanut Tofu with Bok Choy
1/2 package of firm tofu
1-2 tsp of olive oil
3 T of Soy Sauce
2 T of prepared PB2
3 T of Rice Vinegar
1 T of Agave
2 T of Water
1-2 T of Sriracha
1. Place olive oil in pan, turn on medium high heat, and toss in chopped up tofu.
2. Cook until crispy on most sides of the tofu. Then remove and place on a paper towel placed on a plate.
3. Add the rest of the olive oil, the bok choy, and broccoli. Cook until the bok choy has become wilted and has become crisp.
4. Whisk together the peanut butter, rice vinegar, water, soy sauce, and agave. Once it is thoroughly mixed, add in the sriracha. If you want it spicier, keep adding sriracha until you have the taste you want.
5. Place the tofu in the pan with the broccoli, turn the heat to low-medium, and add in the sauce. Cook for 1-2 minutes until sauce has thickened and thoroughly covered all of the tofu and vegetables. Then remove and it is ready to serve. Top with chopped up green onion.
This dish is amazing. Not only is is extremely healthy for you, but it is packed with a ton of flavor. The spicy peanut sauce packs a kick, but has a subtle sweet flavor from the peanut butter. The green onion gives a nice addition to the sauce too. Bok choy and broccoli are definitely the best vegetables to go with this Asian inspired stir-fry. This makes a ton of food too depending on the amount of vegetables you add in. Of course ya’ll know I love vegetables, so I probably had way too much food. I ended up using this as my go to school packed dinner a couple of times because it was easy to pack in plastic ware and could be heated up in the graduate school microwave. Success. Everyone was always staring at me in class because the dish smelled so good. Definitely made a few people drool.
Tofu is a good source of protein for those of you that don’t want to eat meat or just want an alternative source of protein a few days a week. Bok Choy is a very good vegetable to consume in your diet. It contains a wide variety of antioxidants, which protect against cancer and heart disease. It has a good amount of Vitamin C in it, which helps with immune function (I totally could use some of that right now – cold weather problems). Also it is a good source of folic acid, which is a really important nutrient in regards to pregnancy. You definitely aren’t losing out when you consume bok choy and broccoli since both are from the same family, it is as if you are getting a double dose of these healthy nutrients!
I hope ya’ll are having a great Monday! Enjoy my recipe.
What is your favorite tofu dish?
Do you eat a lot of peanut sauce on things?