Spicy Peanut Tofu Bowl Recipe with Bok Choy | The Foodie Dietitian | Kara Lydon

Ingredients

• 14 ounces extra-firm tofu, pressed, and cut into 1-inch cubes
• 2 tablespoons sesame oil, divided
• 1 tablespoon soy sauce
• 1 tablespoon corn starch
• 3 bunches baby bok choy, ends trimmed
• 1 tablespoon water
• Rice, for serving (about 4 cups cooked)
• Optional garnishes: sliced scallions, crushed peanuts
• 1/3 cup creamy, unsalted peanut butter
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons maple syrup
• 1 garlic clove, minced
• 1/2 tablespoon chili sauce or Sambal Oelek
• 1 tablespoon sesame oil