One Skillet Tofu and Bok Choy
Servings: 2 servings
Ingredients
- 1 package extra firm tofu drained, pressed and cut into bite sized cubes
- 1 or 2 heads bok choy depending on their size, sliced into ribbons, washed and drained. Separate the thicker stems from the leaves. OR about 4 cups any hearty green you like
- 1 medium onion peeled and cut into petals
- optional chopped garlic
- generous pinch of red pepper flakes
- salt and pepper to taste
- enough oil to cover the bottom of the skillet to about 1/2"
- optional chopped peanuts for garnish
For the peanut sauce
- 1/2 cup smooth peanut butter
- 2-3 tablespoons soy sauce
- juice of a lime
- any other condiment to taste
- some water to thin it out
Instructions
- Mix the ingredients for the peanut sauce together in a bowl first and allow to stand until the rest is ready. It will take about 1/4 cup of water or more to thin it down.
- Heat the oil and red pepper flakes in a large skillet over medium high heat. Fry the tofu on all sides until golden brown. Remove to a paper towel lined plate to drain. Season with salt and lots of black pepper.
- Pour off most of the oil and heat the onions and large stems from the bok choy until softened and beginning to change color.
- Add the rest of the leaves and stir fry until tender and bright green.
- Return the tofu to the pan and pour over about half of the peanut sauce. Mix to coat.
- Serve with the remaining peanut sauce and chopped peanuts for garnish.