Bok Choy in a Spicy Peanut Sauce

Posted on Oct. 30th 2010 2 Comments »

Here we use a spicy peanut sauce to jazz up an otherwise simple combination of tofu and vegetables. Complete the meal with a platter of red and green bell pepper strips, sliced cucumbers, and carrot sticks.

Spicy Peanut Sauce

  • 1 1/2 teaspoon cornstarch
  • 2/3 cup water
  • 1/3 cup rice vinegar
  • 1/3 cup unhomogenized smooth peanut butter
  • 2 Tbl reduced -sodium soy sauce
  • 1/4 teaspoon dark seasame oil
  • 4 garlic cloves, minced
  • 2 tsp sugar
  • 1 tsp crushed red pepper flakes, or to taste
  • 1  (16-ounce) package extrafirm tofu
  • 1  tablespoon  olive oil
  • 3 1/2  cups  thinly sliced bok choy
  • 1  cup purple onion sliced
  • 1/4  cup  sliced green pepper
  • 4  cups  hot cooked soba (about 10 ounces uncooked buckwheat noodles)

For the sauce, combine the cornstarch and water in a saucepan and stir until the cornstarch is completely dissolved. Bring to a boil, reduce the heat, and stir constantly until thickened. Remove the pan from the heat and set aside to cool to room temperature. Combine the remaining ingredients in a blender and puree. Add the puree to the cooled cornstarch mixture and mix well with a whisk.

Cut tofu crosswise into 1/2-inch-thick slices. Place tofu between paper towels until barely moist. Cut slices crosswise into 1/2-inch cubes.

Heat oil in a large nonstick skillet over medium-high heat. Add tofu; sauté 5 minutes, browning on all sides. Add peanut sauce; cook 2 minutes, stirring occasionally. Add sliced bok choy, green pepper and onions; cook 3 minutes, stirring frequently. Remove from heat.

Place 1 cup noodles in each of 4 shallow bowls; top each serving with about 1 1/4 cups vegetable mixture

Yield: 4 servings

Calories: 444 (29% from fat) Fat: 14.4g (sat 2g,mono 5.2g,poly 3g) Protein: 20.7g Carbohydrate: 59.3g Fiber: 2.8g Cholesterol: 0.0mg
Iron: 4.4mg Sodium: 647mg Calcium:116mg
Posted by poppa-d | in Bok Choy, Onion, Pepper, Soba Noodles, Tofu

2 Comments on “Bok Choy in a Spicy Peanut Sauce”

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