Tofu & Bok Choy with Peanut Sauce
This easy, comforting dish brings together tender tofu and sautéed bok choy in a creamy, savory peanut sauce with just a touch of sweetness. I’m always searching for easy plant-based dinners and this one is ready in under 30 minutes. Serve it over rice or noodles for a satisfying meal that hits all the right notes, perfectly balanced with texture and flavor.
Ingredients
1 block firm or extra firm tofu, drained
2 large bok choy, cut in half
1 T avocado oil
1 T rice vinegar
1 T sesame oil
3 T soy sauce
⅓ cup peanut butter
⅓ cup warm water
1 t maple syrup
1 T mirin
2 t cornstarch, divided
⅓ cup peanuts
2 scallions, chopped, for garnish
½ T red pepper flakes, for garnish plus more to taste
Directions
Drain and press the tofu until ready for use.
Heat oil in a pan over medium to high heat.
Wash bok choy and cut into halves. Place cut side down in the pan for 3-4 minutes, until browned. Flip, pour about 2 tablespoons of water into the pan, and cover. Let steam for another 3-5 minutes. Repeat until all bok choy is cooked.
Wipe out the pan and heat a bit more oil.
Cube the tofu and sprinkle over 1 teaspoon of cornstarch to lightly coat each cube.
Once the oil is hot, fry tofu on each side until browned about 2-3 minutes. Remove from heat and wipe out the pan.
Cut bok choy lengthwise into small strips and prepare the sauce. Combine rice vinegar, sesame oil, soy sauce, peanut butter, mirin, maple syrup, and water until smooth. You may need more or less water, so go slow and add a bit at a time.
In a pan over medium heat, combine browned tofu and cooked bok choy. Let cook for 1-2 minutes. Then add 1 teaspoon of cornstarch to the sauce, whisk to incorporate, and pour over the tofu and veggies.
Stir to coat in the sauce and add peanuts. Let sauce thicken and let the peanuts cook for 3-4 minutes.
Serve over rice and enjoy! Garnish with red pepper flakes or scallions if desired.
