Peanut-Pac Choi Poke Bowl
Why I Love This Recipe
FEATURING: Pac choi, sweet peppers, onion and garlic.
An easy and nutritious poke bowl that our kids love! Slightly adapted from The Foodie Dietician: https://karalydon.com/recipes/dinner/spicy-peanut-tofu-and-bok-choy-rice-bowl/
Ingredients You'll Need
SAUCE
1/3 cup soy sauce
1/4 cup rice vinegar (or apple vinegar)
2 Tbsp Sambal Olek or Sriracha (or put less, to taste, if you prefer it less spicy)
1-2 Tbsp brown sugar
1/4 cup + 1 Tbsp peanut butter
1/4 tsp salt
1 Tbsp sesame oil
1 x 14oz extra-firm tofu, cut into 8-10 slices
PAC CHOI
1 garlic clove, minced
1 onion, chopped
6-8 cups of roughly chopped pac choi (approx. 1-2 large pac choi - if you don't have enough, you can add broccoli or any other greens you may have: kale, bon choi, swiss chard, spinach, etc.)
FOR SERVING
4 cups cooked rice (brown or white)
1/4 cup crushed peanuts
1-2 raw sweet peppers, chopped (optional- you can also use any other fresh veggies you have at hand)
1/4 cup scallions (optional)
Directions
Preheat oven to 400 degrees F.
SAUCE: In a bowl, whisk soy sauce, rice vinegar, Sriracha, brown sugar, peanut butter and salt until combined.
Brush both sides of tofu slices with peanut sauce. Place tofu in lightly oiled glass 9x13 dish (or use parchment paper on a baking sheet) and bake for 30-35 minutes, flipping over halfway through. Keep the sauce for the next step.
PAC CHOI: In a large sauté pan, heat sesame oil over medium heat. Add onions and sautée a few minutes, until translucent. Add garlic and pac choi and toss to coat. Add remaining sauce and sauté for 5-8 minutes or until greens are wilted and crisp-tender.
FOR SERVING: Divide rice between four bowls. Top with pac choi, tofu, freshly cut sweet peppers, crushed peanuts and green onions, if using.
