This is one of my all time favorite meals. I eat a variation of this all the time and it is so easy to make. The peanut and the tofu pair so well together it is so delicious. I am keeping this dish on the low carb side but feel free to pair this with rice or noodles if you don’t care about that. We are going to use lots of veggies here to provide a lot of texture and bite to this amazing bowl.
I am such a big fan of tofu. If you are still on the fence about it you need to get high protein tofu. This tofu is different. It comes in basically no water and is almost vacuum sealed in the bag. It is much much firmer than any other tofu and crisps up really nicely. If you need to learn more about tofu you can watch my tofu 101 video on YouTube.
This recipe can be easily made nut free or allergy friendly. If you are allergic to peanuts but not other nuts use a different nut butter. If you are allergic to all nuts you can use tahini. You can also change the vegetables out for whichever ones you like but I highly recommend trying it this way.
In terms of nutrition this bowl is a big serving but it will keep you full and satisfied. This bowl has: 566 calories, 37.6G carbs, 46.3G protein and 31.6G fat. If you can’t find high protein tofu you can always use extra firm tofu. You also can substitute it for tempeh if you like but both ways will alter the macros a bit.
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About 1/2 block high protein tofu [6 oz]
2 large heads of bok choy [200g]
15-20 string beans [50g]
2 handfuls of cabbage [60g]
1 1/4 tbsp peanut butter [20g]
*best to look for natural ones only ingredients peanuts and salt
3/4 tbsp grade A maple syrup [10g]
1 tsp sriracha [4g]
1 1/2 tbsp non-dairy milk [20g]
3/4 tbsp sesame oil [10g]
1 1/4 tsp soy sauce [6g]
1/2 tsp garlic powder
Green onion and sesame seed for garnish
- Cut the tofu into cubes.
- Add the tofu into a skillet with about 7g of the oil (a little more than half). Cook the tofu on a medium low heat. Allow the tofu to sit for 3-4 minutes per side. This will help it get extra crispy.
- In a separate pan add the remaining oil, bok choy, cabbage and string beans. You can also add a splash of water. Cook for 5-7 minutes. Vegetables should be softened but still slightly crisp.
- To prepare the sauce add the peanut butter, maple syrup, non-dairy milk and sriracha to a bowl. Whisk until smooth.
- Once the tofu and vegetables are done remove from the heat.
- The vegetables add the soy sauce and garlic powder. Stir to coat.
- Add about 1/3 of the peanut sauce to the tofu. The heat from the pan will help to thin out the sauce a bit making the tofu easily coated.
- Then add another 1/3 of the sauce to the vegetables and mix well.
- When ready to eat add the vegetables underneath and tofu on top.
- Drizzle remaining peanut sauce and garnish with green onion and sesame seeds.
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