Sauce Ingredients:
1 block of tofu (from the cooler at the grocery store)
1/2 cup PB2 Peanut Butter mixed with water to make it runny
2 TBS coco aminos or soy sauce
1 TBSP rice vinegar
1 tsp Sriracha
2 cloves garlic minced
1 tsp ginger grated or minced
2-4 TBSP hot water
Skillet Veggie Ingredients
340g of bok chow, sliced and cleaned
6oz sugar snap peas cleaned
2 cloves garlic minced
12 oz broccoli (i used frozen but thawed it out first)
Quinoa ingredients
1 cup dry quinoa
1 3/4 cups water
Directions:
1. Make the peanut sauce by combining the sauce ingredients and whisking well. The sauce needs to be runny. Set sauce aside
2. Press and drain tofu and cut into cubes or strips. Cook in air fryer on 400F for 20-25 minutes, until brown and crispy. Set aside for use later
3. While that is happening, cook the quinoa by putting the 1 cup of quinoa (rinse it first) in a pot with 1 3/4cups of water, bringing it to a boil, cover, reduce heat and simmer for 15 minutes. After its done, remove from heat and let sit with cover still on for 10 mins. Then fluff it with a fork. Set aside for use later
4. In a large skillet on medium heat, put the bok choy faced down and cook. after about 5 minutes, Add the sugar snap peas and the garlic. Let cook together for 10 minutes adding water if necessary so nothing burns. Next add the broccoli on top and let it cook for 5 minutes. After that, turn the bok choy over once it's brown and move the broccoli and sugar snap peas around so they cook. Once it is all cooked to be soft enough for you to eat, turn off heat and remove pan from heat. Put the veggies on your plates on one third of the plate. Put the quinoa next to it so that two thirds of the plate are now occupied.
5. Take the cooked tofu, put it in a small skillet and throw 1/3 of the sauce on top of it. Stir for a few minutes until the sauce is hot and put the tofu with the sauce on the last third of the plate that is still open. Top with remaining sauce, chopped peanuts and cilantro and serve.
Link to video where I make this:
