This recipe is featured in our Vegan Weekly Meal Planner here!
For the baked tofu:
1 lb extra firm tofu
1 tbsp soy sauce (or coconut aminos)
1 tbsp sesame oil
2 tsp maple syrup
For the black rice:
1 cup black rice, well rinsed
1 cup coconut milk
2 ½ cups water
Pinch of salt
For the Bok Choy:
1 lb bok choy, rinsed, and cut into quarters
2 tbsp vegetable stock
For the Sweet N' Spicy Peanut Sauce:
1/4 cup maple syrup
2 tbsp soy sauce or alternative (I used liquid aminos)
1-2 tbsp Sriracha
1 tsp sesame oil (optional)
2 tbsp peanut butter powder (or you could use regular peanut butter thinned with a bit of water)
1/8 tsp garlic powder
1/8 tsp ginger powder
Prepare the tofu. Preheat the oven to 350˚F. Set the tofu on a tea towel lined plate, and wrap the tofu with the towel. Set a heavy can on top and let site for 15-20 minutes to press out some of the excess liquid. Cut tofu into 1 inch cubes.
Whisk the soy sauce, sesame oil and maple syrup together in a large bowl. Toss to tofu cubes in the marinade, then spread onto a parchment lined baking sheet. Bake for about 30 minutes, stirring every ten minutes or so, until the tofu is golden brown.
While the tofu is baking, make the rice. Bring the rice, coconut milk, water and salt to a boil. Cover and simmer for about 35 minutes, or until all of the liquid has been absorbed and the rice in tender. Let sit for five minutes, then fluff with a fork.
While the rice cooks, saute the bok choy. Set a wok over medium heat and add the vegetable stock. When hot, add the bok choy and cook for about 1 minute. Cover the wok and cook for about 2-3 minutes more, or until the bok choy is tender and bright green.
Meanwhile, make the peanut sauce by combining all of the ingredients in a small bowl and whisking until smooth.
To assemble the bowls, divide rice and bok choy among four bowls. Toss the tofu with the peanut sauce and add to the bowls with the rice and bok choy. Enjoy!