Green Stir-Fry with Peanuts and Broiled Tofu

Green Stir-Fry with Peanuts and Broiled Tofu

2 TBS soy sauce, divided

2 TBS dry sherry, divided
3 TSP sesame oil, divided

2 TSP crushed red pepper, divided

4 Cloves of garlic , divided

2 TBS fresh grated ginger, divided

2 TBS brown sugar, divided

1 Package of firm or extra-firm tofu, cubed

1 TBS peanut oil

4 Green onions, white and green parts separated

1 Bunch of broccolini, chopped

1 Bunch of baby bok choy, sliced into 1-inch strips

1/4 Cup peanuts, roughly chopped

Cooked soba noodles or steamed rice for serving

I try to keep my pantry stacked with a variety of key ingredients since I'm usually not a huge fan of pre-made sauces. As long as I have the right acids, oils, sweeteners and seasonings, all I have to do to whip up a healthy meal is pick up some fresh vegetables from the market on my way home. The flavors in this dish are inspired by a chicken stir-fry recipe from Bon Appétit, but I've made a few adjustments by using tofu and adding garlic and ginger. It's usually easier for me to pick-up tofu during the week if I don't have any chicken, but feel free to use any protein (shrimp would be yummy here).

Combine half of the first seven ingredients in a shallow dish. Pat dry the tofu cubes. Place in the marinade and let sit for 20 minutes in the fridge. Take the remaining soy, sherry, oil, red pepper , ginger and sugar and combine in a small bowl. Set aside.

Pre-heat the broiler. Arrange tofu cubes on a broiler pan covered with foil and broil until the tofu begins to crisp-up. Remove from over and set aside.

Heat a sauté pan with the peanut oil. Add the broccolini and bok choy. add a couple tablespoons of water and cover, letting the vegetables steam for 2-3 minutes. Remove lid. When water is evaporated add the remaining garlic and green onions and sauté for 30 seconds. Add the sauce and let simmer for 1-2 minutes. Toss vegetables with noodles or rice and serve with chopped peanuts, cilantro and tofu.