Peanut-and-Chili-Flavored Bok Choy with Tofu

25 min.
working time
medium
vegan

Serves 2

Ingredients

2 tbsp. BIO PLANÈTE Oil Mixture for Wok dishes
350 g /12 oz. tofu, diced
250 g / 9 oz. bok choy (also known as Chinese mustard or spoon cabbage), coarsely chopped
2 tbsp. peanuts
1 clove of garlic, chopped
4 tbsp. sweet chili sauce
2 tbsp. light soy sauce

 

Heat 1 tbsp. BIO PLANÈTE Oil Mixture for Wok dishes in a wok. Stir-fry tofu until golden yellow, put aside. Afterwards, stir-fry bok choy for seconds only, until leaves begin to collapse. Put aside with the tofu. Lightly roast the peanuts, remove them and place them separately.

 Now heat the remaining oil in the wok and sauté the garlic for 30 seconds. Add soy sauce and chili sauce and bring it to a boil. Put tofu and bok choy back in and carefully mix it with the sauce. Add roasted peanuts before serving.

Used Products

Oil Mixture for Wok dishes

Specialties
250 ml