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Stir-Fried Tofu & Vegetables
with Spicy Sesame-Peanut Sauce
35 MIN
2 Servings
From the Test Kitchen
This hearty stir-fry combines bites of soy-marinated tofu and crisp vegetables with a vibrant sauce made with peanut butter spread, sesame oil, honey, and sambal oelek for savory flavor and a layer of subtle heat in every bite.
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Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories770 Cals (est.)
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fresh
ingredients
Title
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14 oz Firm Tofu
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½ cup Long Grain White Rice
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10 oz Baby Bok Choy
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2 cloves Garlic
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2 Tbsps Smooth Peanut Butter Spread
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1 Piece Ginger
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1 Tbsp Sesame Oil
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2 tsps Honey
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1 Tbsp Sambal Oelek
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2 Tbsps Soy Sauce
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3 Tbsps Roasted Peanuts
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3 oz Shishito Peppers
time-saving
tips & techniques
step-by-step
instructions
1
Press the tofu
Remove the honey from the refrigerator to bring to room temperature. Drain the tofu; place on a paper towel-lined work surface. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the liquid at least 10 minutes.
2
Cook the rice
Meanwhile, in a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
3
Prepare the ingredients & make the sauce
Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Roughly chop the peanuts. Cut off and discard the stems of the peppers; cut into 1/2-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling.In a bowl, whisk together the peanut butter spread, sesame oil, honey (kneading the packet before opening), sambal oelek, and 1/4 cup of water.
4
Marinate & cook the tofu
Transfer the drained tofu to a cutting board; medium dice. Place in a large bowl. Add the soy sauce; stir to coat. Set aside to marinate at least 5 minutes. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of tofu sizzles immediately when added, add the marinated tofu in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until lightly browned on all sides. Transfer to a plate; immediately season with salt.
5
Start the stir-fry
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped bok choy and pepper pieces; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped garlic and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.
6
Finish the stir-fry & serve your dish
To the pan, add the cooked tofu and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until coated and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished stir-fry. Garnish with the chopped peanuts. Enjoy!
1
Press the tofu
Remove the honey from the refrigerator to bring to room temperature. Drain the tofu; place on a paper towel-lined work surface. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the liquid at least 10 minutes.
2
Cook the rice
Meanwhile, in a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
3
Prepare the ingredients & make the sauce
Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Roughly chop the peanuts. Cut off and discard the stems of the peppers; cut into 1/2-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling.In a bowl, whisk together the peanut butter spread, sesame oil, honey (kneading the packet before opening), sambal oelek, and 1/4 cup of water.
4
Marinate & cook the tofu
Transfer the drained tofu to a cutting board; medium dice. Place in a large bowl. Add the soy sauce; stir to coat. Set aside to marinate at least 5 minutes. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of tofu sizzles immediately when added, add the marinated tofu in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until lightly browned on all sides. Transfer to a plate; immediately season with salt.
5
Start the stir-fry
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped bok choy and pepper pieces; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped garlic and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.
6
Finish the stir-fry & serve your dish
To the pan, add the cooked tofu and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until coated and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished stir-fry. Garnish with the chopped peanuts. Enjoy!
Tips from Home Chefs