I’ve come to the conclusion that I really can’t be pleased.
A few weeks ago, I was so mad about the hot weather we were having. In December, I was so sad about the lack of snow. The recent deep freeze has left me angry… and cold.
For this reason, I’m staying inside (possibly for the month) and cooking (= excuse to turn on oven). Today, I made 3 different recipes and ALL OF THEM WERE SOOO GOOD. My fridge is full of leftovers, which means I don’t have to go to the store for a few days (= hibernation mode).
While I’m busy hibernating inside, watching youtube videos of cute bunnies munching on raspberries, and consuming my own delicious leftovers, I would strongly encourage you to go to the local grocery store and buy the ingredients to make this dish. This dish has a few steps, but the end result is so worth it. It’s fake-out cauliflower rice, crispy tofu, and baby (cute little baby) bok choy all coated with a sweet and spicy peanut sauce.
I know what you are thinking already. You are still wearing your flannel pjs, your fuzzy slippers, and that one oversized hoodie that you were gifted in 2003. The very thought of heading out the front door makes your nose, toes, and fingers start to freeze. Guys, seriously. This is worth it. Besides, that cute little bunny video on youtube can wait.
1 block extra-firm tofu, drained and pressed
3T light sesame oil
2 cloves garlic, minced
1/4C low sodium soy sauce
3 1/2T brown sugar
1/2tsp chili garlic sauce (up to 1tsp depending on desired spice level)
2 1/2 peanut butter
baby bok choy or vegetables of choice
1/2small onion, cut into wedges
1 head cauliflower, cut into florets and grated using box grater or food processor
garnish: lime wedges, cilantro, green onions
Drain tofu. Press for a few hours using tofu press or use plates/paper towels. Cut into 1/2″ cubes.
Preheat oven to 400. Place prepped tofu onto parchment lined baking sheet. Bake at 400 for 20-25 minutes, stirring a few times to ensure even baking.
While tofu is cooking, prepare the sauce. Whisk together soy sauce, brown sugar, chili sauce, and peanut butter.
Once cooked, remove tofu from the oven and allow to cool slightly. Toss with 1/2 of the sauce. Reserve 1/2 the sauce for later use.
Over a large skillet (or wok), heat 1T of oil. Add onion and bok toy. Sauce for a few minutes, until browned. Stir occasionally. Remove from pan and set aside.
Add in tofu to heated pan. Cook while stirring over medium-high heat. Once browned, remove and set aside. You may need to scrape any brown bits/reside out of pan before preceding to next step.
Add a bit more oil to pan. Add garlic and cook for 30 seconds or until fragrant. Add in cauliflower. Cook until warmed through, stirring frequently. Once warmed through, remove from heat and cover allowing the cauliflower to steam. Add a few spoonfuls of the sauce.
Serve cauliflower rice with veggies and tofu on top. Add additional sauce if desired.