Peanut Butter Tofu Stir-Fry

• servings: 4 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

2 tbsp. vegetable oil

1 lb. tofu, sliced and drained, then cut into cubes

Cornstarch, for tossing tofu

1 Yellow onion, sliced

1 yellow bell pepper, sliced

1/4 head red cabbage, thinly sliced

2 heads baby bok choy, roughly chopped

1/4 c. peanut butter

3 tbsp. soy sauce

2 tbsp. sesame oil

Directions

Heat one tablespoon of oil in a large skillet over medium-high heat. Toss cubed tofu in cornstarch to lightly coat. Cook tofu until golden and crispy, about 5 minutes, then transfer to a plate.

Heat remaining tablespoon of oil in skillet and add onion, pepper, and cabbage. Cook until soft, 6 to 8 minutes. Add bok choy and cook until wilted but still crisp-tender, 2 minutes. Return tofu to skillet.

Meanwhile, in a small bowl, whisk together peanut butter, soy sauce, and sesame oil. Pour into skillet and stir until completely coated.

Divide stir-fry among four plates and serve.