Bok Choy and Tofu with Peanut Sauce

I’m hungry and I’m sweaty, but in order to keep up with my 2016 goal of an average of one post per week, I’m going to type this fast! And then shower and eat.

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We’ve been loving our CSA, and they offered a late fall/early winter CSA option too. It’s been great to have fresh greens again, including the bok choy. I’d tried making it in the past but it never came out the way I wanted…enter recipes straight from the farmer. Without further ado, I give you our slightly-modified Bok Choy and Tofu with Peanut Sauce. We also made some brown basmati rice on the side.

Bok Choy and Tofu with Peanut Sauce

Ingredients

  • 1 block tofu, drained and cut into 1" pieces
  • 2-3 bok choy or baby bok choy
  • Soy sauce or tamari
  • Peanut or sesame oil
  • Peanut butter (the runnier, the better)
  • Maple syrup
  • Rice wine vinegar
  • Garlic powder or fresh minced garlic
  • Ground ginger or fresh grated ginger

Instructions

  1. Trim and discard bottoms of the bok choy. Rinse the leaves.
  2. Stir the tamari/soy sauce, rice wine vinegar, maple syrup, and peanut butter together and set aside.
  3. Heat a nonstick skillet or wok on medium high until a bead of water sizzles.
  4. Add the peanut oil and swirl to coat.
  5. Add the garlic and ginger and stir-fry for about 30 seconds.
  6. Add the bok choy and stir-fry for about 2 minutes, until crisp-tender.
  7. Top with the peanut sauce mixture and cook for another 30 seconds.
  8. Turn off heat and plate the bok choy.
  9. Repeat steps 2-8 with the tofu, allowing it to stir-fry just a bit longer to get a golden coating.
  10. Enjoy!

 

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