IN THE KIT
6 ozjasmine rice
2 ozsoy sauce
4 ozpak choi
2 ozred cabbage
4 ozred bell pepper
8 ozpeanut butter sauce
2 ozsesame seeds
1 ozchili garlic paste
1 ozgreen onion
1 ozginger/garlic/sesame oil blend
Salt & pepper
Kitchen Items Needed
Small pot with lid
1 small pot to warm sauce
Slice tofu into 1/2-inch slices & pat dry with paper towel;
Cut lime into wedges;
Wash & dry the bok choy, then quarter the bok choy lengthwise;
Core, thinly slice cabbage;
Thinly slice green onion;
Core, thinly slice pepper;
In a small pot, combine the rice, a big pinch of salt & measured water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover & cook, without stirring, 12 to 14 minutes, or until the water has been absorbed & the rice is tender. Turn off the heat & fluff with a fork. Cover to keep warm.
On a plate, combine panko, sesame seeds, & a pinch of salt & pepper. Empty soy sauce & 1/3 of peanut sauce into a shallow bowl/dish; whisk together to combine well. Dip tofu first into the soy mixture, fully coating all sides, & then into the panko mixture, ensuring tofu is evenly coated.
Heat a drizzle of olive oil in a large pan over medium heat. Add tofu slices to the pan & cook about 2 minutes per side, until golden brown. Set aside on a plate, cover with foil to keep warm.
In the same pan, add ginger/garlic blend & cook for 30 seconds, until fragrant. Add peppers, cabbage & pak choi & cook, stirring, until veggies are crisp tender, about 3-5 minutes. Add carrots, mix through well. Season with salt & pepper & set aside.
Warm remaining peanut sauce in a small pot. Add zest, whisk until smooth, & set aside until ready to serve.
Divide rice into bowls. Top with veggies on one side, tofu on the other. Drizzle sauce on top, sprinkle with green onion & serve with lime wedge (remember to squeeze lime in when eating) & as much chili garlic paste as you dare.