This peanut tofu stir-fry packs serious flavor

Ingredients (serves 4):

• 1 package (300g) firm tofu, cut into 1 cm-thick strips
• 3 tbsp natural peanut butter
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1–2 tbsp hot water
• 2–3 tbsp canola oil
• 1 red onion, peeled and thinly sliced
• 2 heads bok choy, sliced into wide strips
• 1 fresh chili pepper, thinly sliced
• 2 cups cooked rice

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Stir-fried rice with peanut butter tofu

(Photo: Boaz Lavi)

• 3 tbsp soy sauce (plus more, to taste)
• Optional: 1 tbsp fish sauce
• 1 tbsp honey or date syrup (silan)
• 1 tbsp rice vinegar
• 2 garlic cloves, peeled and minced
• 1 tsp coarsely grated ginger

• 2 tbsp crushed peanuts

Instructions:

1. Preheat oven to 190°C (375°F), preferably on convection setting. Line a baking tray with parchment paper.
2. In a bowl, mix the peanut butter, soy sauce and sesame oil. If the mixture is too thick, gradually add hot water until smooth. Add tofu strips and gently toss to coat.
3. Place tofu on the baking tray and bake for 12–15 minutes, until golden. Remove from oven.
4. Meanwhile, prepare the sauce: Combine all sauce ingredients in a small bowl and mix well.
5. Heat a large pan or wok over high heat. Add 2 tablespoons of canola oil. Sauté the onion for about 2 minutes, then add the bok choy and chili, and cook for another 2 minutes. Add another tablespoon of oil if needed.
6. Add the cooked rice and stir-fry for about 3 more minutes. Pour in the sauce and stir-fry for another 1–2 minutes. Taste, and add another 1–2 tablespoons of soy sauce if desired.
7. Add the baked tofu and gently mix. Remove from heat.
8. Sprinkle with crushed peanuts and serve hot.