- 40 min
Allergens: Sesame, Gluten, Peanut, Soy, Sulphite
Cook the rice
In a pot, bring 1.5 cups of salted water (double for 4 ppl.) and rice to a boil over high heat. Cover, reduce to medium heat and cook for 20 minutes or until all water has been absorbed.
Remove from heat and let it rest for 5 minutes.
Prepare the ingredients
Mince the ginger and onion.
Juice the lime.
Halve the bok choy lengthwise.
Crush the peanuts.
Prepare the sauce
Combine the ginger, tamari sauce, sesame oil, sambal oelek, peanut butter and lime juice. Mix well and set aside.
Tip: add a bit of water if too thick
Prepare the tofu
Cut the tofu into 1-inch cubes. Mix the cubes with cornstarch. Grill the tofu cubes with 1.5 Tbsp of olive oil (double for 4 ppl.) over medium-high heat in a pan for 3 minutes flipping the tofu as needed. Add 2/3 of the prepared sauce to the tofu and allow to cook for an additional 2-3 minutes. set aside.
Cook the rest of the ingredients
Add 1.5 Tbsp of olive oil (double for 4 ppl.) to the pan and increase the heat to high. Add the shiitake mushrooms and onions and cook for 3-4 minutes. Add tofu back into the skillet, drizzle in the rest of the peanut sauce and toss to coat. Set aside.
Grill the bok choy and serve
In the same pan, add the bok choy and grill for 1-2 minutes.
Serve the tofu and shiitake mushrooms with warm rice. Garnish with peanuts.