Peanut butter and hoisin makes the most delicious combination, and drizzling it over pan-seared tofu takes this dish over the top.
/ serving 2 people
/ serving 2 people
Sprouted Brown Rice
Red Bell Pepper
Soy Sauce(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)
Smooth Peanut Butter(ContainsPeanut/Cacahuète)
Hoisin Sauce(ContainsSoy/Soja, Sulphites/Sulfite, Sesame/Sésame, Mustard/Moutarde)
Chili Garlic Sauce(ContainsSulphites/Sulfite)
In a small pot, combine the rice with 1 1/4 cups salted water. Bring to a boil over high heat, then reduce the heat to medium-low. Cover with a lid and simmer until the rice is tender, 25-28 min. (Drain any excess liquid from the rice when it's done cooking.)
Meanwhile, wash and dry all produce. Cut the tofu in half, then cut each piece in half again. You will have 4 tofu 'steaks'. Cut the yu choy into 3-inch long pieces. Core and thinly slice the bell pepper.
In a small bowl, whisk together 1 tbsp soy sauce and 1 tbsp water. Poke the tofu steaks all over with a fork. Add them to the soy marinade. Toss to coat. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the tofu steaks. Cook until golden-brown, 3-4 min per side. Transfer to a plate.
Add another drizzle of oil to the same pan, then the onions. Cook until the onions soften, 3-4 min. Add the yu choy, bell pepper, remaining soy sauce, 1 tbsp water, any remaining soy marinade and 1 tsp chili-garlic sauce to the pan. Cook, stirring occasionally, until veggies are tender-crisp, 4-5 min. Season with salt and pepper.
Meanwhile, in a small bowl, whisk together the peanut butter, hoisin sauce, 3 tbsp hot tap water and as much chili-garlic sauce as you like.
Fluff the rice with a fork. Divide the tofu steaks between plates. Serve alongside the rice and veggies. Drizzle the peanut sauce over the tofu and sprinkle with peanuts.