Spicy Peanut Tofu Stir Fry with Shiitake mushrooms and Bok Choy

A spicy vegan tofu stir-fry in a Thai-style peanut sauce with tamari, lime, ginger, and sambal. Served with brown rice, bok choy, and shiitake mushrooms, topped with crushed peanuts.

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Step 1

Cook the rice: Rinse brown rice 2 or 3 times in cold water; drain. Bring salted water and rice to a boil in a pot over high heat. Cover, reduce to medium heat and cook for 12 minutes or until all water has been absorbed. Remove from heat and let it rest for 5 minutes before serving.

Step 2

Prepare the ingredients: Mince the garlic, ginger and onion. Juice the lime. Halve the bok choy. Crush the peanuts. Mince the onion.

Step 3

Prepare the sauce: Combine the garlic, ginger, tamari, sesame oil, sambal oelek, peanut butter and lime juice. Mix well and reserve.

Step 4

Prepare the tofu: Once dried out, cut the tofu up into 1-inch cubes. Mix the cubes with cornstarch and salt. Grill the tofu cubes with 1/2 of the olive oil over a medium-high heat pan for 3 minutes, flipping the tofu as needed to ensure even browning. Add 2/3 of the prepared sauce to the tofu and allow to cook for an additional 2–3 minutes; reserve.

Step 5

Cook the rest of the ingredients: Add the remaining oil to the pan, increase the heat to high and add the shiitake mushrooms and onions; cook for 3–4 minutes. Add the tofu back into the skillet and drizzle in the rest of the peanut sauce and toss to coat; reserve.

Step 6

Grill the bok choy and serve: In the same pan, add the bok choy and grill for 1–2 minutes. Serve the tofu and shiitake mushrooms with warm rice, and peanuts.