I typically don’t eat a ton of tofu, because I am skeptical about soy products and because no one can make it as good as Rebecca, and now that she’s in London I have no reason. HOWEVER when Becca was visiting we bought tofu and didn’t end up eating it all, so I had to make the tofu in the fridge, and I’ll say that this recipe makes me thing I should eat tofu more often.
I also got sent some delicious peanut butter from the people at Pic’s Peanut Butter and I was anxious to use it for something equally delish. (Their peanut butter is made with hi-oelic peanut butter, and let me tell you this peanut butter is GOOD. Makes me wish I lived in Australia, because you guys know how I feel about eating local. If you can get your hands on some, you should try it – truly a great peanut butter.)
This recipe is basically a stir fry of whatever I had around the house – bok choy, red onion, some sweet peppers, and tofu, with a peanuty sauce. You could use whatever veggies you like in stir fry – sugar snap or snow peas, baby corn, water chestnuts, white onion, kale, spinach…you get the idea.
For this dish, I also tried cauliflower rice for the first time, and I am really into it, you guys. TJ’s sells a bag of it already riced, and I found it really filling and not at all like I thought it would be – it really tasted like rice, no mushiness or anything. I even convinced Jeff to try it. Have you guys tried it? What do you think??
I’m thinking of making this with chicken soon and adding it to our rotation (or I guess we could make it with tofu, we’ll see if I am compelled to buy it again!) Recipe below!
Ingredients
- 1 package firm tofu
- 3 small heads bok choy
- 1/2 red onion
- 7-10 small sweet peppers
- 1 package cauliflower rice
- 1 teaspoon Hoisin sauce
- 1 teaspoon chili garlic sauce
- 1 teaspoon sesame oil
- 3 tablespoon peanut butter
- 3 tablespoon soy sauce
- grated ginger to taste
- olive oil
- peanuts
Directions
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Preheat your oven to 375. Press your tofu to remove water, then cube and bake on parchment paper for 20 minutes.
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Meanwhile, chop your bok choy, red onion, peppers, and if needed rice the cauliflower.
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Mix your Hoisin, chili garlic, peanut putter, and soy sauce in a bowl. Grate some fresh ginger into the bowl and whisk.
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Remove your tofu from the oven, then place in a bowl. Put half the sauce on the tofu.
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In a sauté pan, sauté cauliflower rice in about a teaspoon of olive oil over medium heat. (This can be done at the same time as the next couple of steps, about 10 minutes.)
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Meanwhile, place your veggies in a cast iron with a splash of sesame oil and the other half of the sauce.
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Sauté veggies about 5 minutes, then add tofu and warm, about 5-7 more minutes. Serve veggies and tofu over cauliflower rice, then top with more ginger and peanuts.
[addtoany] Yum