Spicy Peanut Tofu with Bok Choy – Fustini's Oils & Vinegars

Ingredients

• 1/3 cup soy sauce
• 1/4 cup Fustini's 12 Year White balsamic
• 2 tablespoons Farm Style Sriracha
• 2 tablespoons brown sugar
• 1/4 cup peanut butter
• 1/4 teaspoon salt
• 1 tablespoon Fustini's Toasted Sesame oil
• 14-ounce extra-firm tofu, pressed and cut into 8 slices
• 1 garlic clove, minced
• 1 bunch bok choy or kale, roughly chopped
• 4 cups brown rice
• 1/4 cup crushed peanuts
• 1/4 cup scallions (reserve the white parts sliced in half lengthwise)