Stir-Fried Tofu & Vegetables with Spicy Sesame-Peanut Sauce

Stir-Fried Tofu & Vegetables

with Spicy Sesame-Peanut Sauce

35 MIN
2 Servings
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  • with Chicken Breast Strips
    includes 10 oz No Added Hormones, Antibiotic-Free Chicken Breast Strips View recipe
    Wellness
  • with Firm Tofu
    includes 14 oz Firm Tofu
    Wellness
  • with Firm Tofu

    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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    Wellness Details Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    • Nutrition
      PER SERVING
    • Calories
      800 Cals (est.)
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    fresh
    ingredients
    Stir-Fried Tofu & Vegetables with Spicy Sesame-Peanut Sauce
    Title
    • 14 oz Firm Or Extra Firm Tofu
    • ½ cup Long Grain White Rice
    • 10 oz Baby Bok Choy
    • 2 cloves Garlic
    • 6 oz Carrots
    • 2 Tbsps Smooth Peanut Butter Spread
    • 1 Piece Ginger
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Sambal Oelek
    • 2 Tbsps Soy Sauce
    • 3 Tbsps Roasted Peanuts
    • 1 Tbsp Honey
    time-saving
    tips & techniques
    Press the tofu
    1 Press the tofu

    Remove the honey from the refrigerator to bring to room temperature. Drain the tofu; place on a paper towel-lined plate. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top. Set aside to release the liquid at least 10 minutes.

    Cook the rice
    2 Cook the rice

    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.

    Prepare the remaining ingredients & make the sauce
    3 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.

    Marinate & cook the tofu
    4 Marinate & cook the tofu

    Transfer the pressed 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, carefully 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.

    Start the stir-fry
    5 Start the stir-fry

    In the same pan, 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.

    Finish the stir-fry & serve your dish
    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

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    Press the tofu
    1 Press the tofu

    Remove the honey from the refrigerator to bring to room temperature. Drain the tofu; place on a paper towel-lined plate. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top. Set aside to release the liquid at least 10 minutes.

    2 Cook the rice

    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.

    Cook the rice
    Prepare the remaining ingredients & make the sauce
    3 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.

    4 Marinate & cook the tofu

    Transfer the pressed 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, carefully 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.

    Marinate & cook the tofu
    Start the stir-fry
    5 Start the stir-fry

    In the same pan, 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.

    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!

    Finish the stir-fry & serve your dish
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