Bok Choy & Tofu with a Peanut Sauce
Ingredients
Bok Choy and Tofu
- 2 heads bok choy stems removed, stalks separated
- 14 oz pack of tofu drained and cut like chicken strips
- 2 tbps sesame oil
- 1 tbsp soy sauce
- 1 tbsp hot pepper oil
Peanut Sauce
- ½ cup creamy peanut butter
- ¼ cup hoisin sauce
- ¼ cup lime juice
- 1 tbsp ginger root chopped
- ½ tsp pepper flakes
- ½ tsp garlic chopped
- ¼ tsp salt
- ½ cup water
Garnish
- ¼ cup peanuts chopped
- ½ cup green onion small diagonal cuts, white and green parts
Instructions
Bok Choy and Tofu
- Preheat oven to 350°F.
- Remove stem from bok choy. Divide stalks, rinse and set aside.
- Press tofu, if needed, to remove some of the moisture. Cut tofu into multiple chicken strip like pieces.
- Place tofu pieces on parchment on a baking sheet in a single layer. Coat both sides of tofu with ½ of the sesame oil, soy sauce, and black pepper.
- Tightly cover the baking sheet with aluminum foil and bake for 20 minutes.
- Remove foil, flip tofu and push to one side. Add bok choy to pan. Coat bok choy with remaining sesame oil, soy sauce, hot pepper oil and salt.
- Bake tufo and bok choy uncovered for 15 minutes until tofu is browned and bok choy is wilted.
Peanut Sauce
- In a bowl wisk together peanut butter, water, salt, lime juice, ginger, hoisin sauce, red pepper flakes, and garlic.
Garnish
- Chop green onions and peanuts.