Recipe: How to Make Spicy Peanut Tofu and Bok Choy Rice Bowl


1/3 cup soy sauce

1/4 cup rice vinegar

2 Tbsp Sriracha (or to taste)

2 Tbsp brown sugar

1/4 cup + 1 Tbsp peanut butter

1/4 tsp salt

1 Tbsp sesame oil

14 oz extra-firm tofu, pressed and cut into 8 slices

1 garlic clove, minced

1 bunch bok choy, roughly chopped

4 cups brown rice

1/4 cup crushed peanuts

1/4 cup scallions

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