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Stir-Fried Tofu & Vegetables
with Spicy Sesame-Peanut Sauce
35 MIN
-$0.05/serving
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 Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
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NutritionPER SERVING
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Calories820 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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10 oz Chicken Breast Strips
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½ cup Long Grain White Rice
-
2 Tbsps Smooth Peanut Butter Spread
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10 oz Baby Bok Choy
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6 oz Carrots
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1 Piece Ginger
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2 cloves Garlic
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1 Tbsp Sesame Oil
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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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1 Tbsp Honey
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice
Remove the honey from the refrigerator to bring to room temperature. Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. 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, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2
Prepare the remaining ingredients & make the sauce
Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. 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. 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.
3
Cook the chicken
Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper; toss to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook 2 to 3 minutes, without stirring, or until lightly browned. Add the soy sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the chicken is browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Start the stir-fry
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the chopped bok choy; 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.
5
Finish the stir-fry & serve your dish
To the pan, add the cooked chicken 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
Cook the rice
Remove the honey from the refrigerator to bring to room temperature. Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. 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, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2
Prepare the remaining ingredients & make the sauce
Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. 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. 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.
3
Cook the chicken
Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper; toss to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook 2 to 3 minutes, without stirring, or until lightly browned. Add the soy sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the chicken is browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Start the stir-fry
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the chopped bok choy; 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.
5
Finish the stir-fry & serve your dish
To the pan, add the cooked chicken 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