Sticky Peanut Tofu With Ginger Garlic Bok Choy

For a warming bowl that scores high on nutrition and flavour, turn to this Asian-inspired dish. Just be sure the tofu cubes are extra crispy before serving.
Serves 2-4
Total Time
50 Minutes
For the marinade
2 tbsp of tamari soy sauce
1 tbsp of maple syrup
Juice of ½ a lime
1 tbsp of toasted sesame oil
For the sticky sauce
3 tbsp of peanut butter
1 tbsp of toasted sesame oil
1 tbsp of Sriracha chilli sauce
2 tbsp of maple syrup
1 tbsp of fresh ginger, minced
1 clove of garlic, minced
4 tbsp of water
Juice of ½ a lime
For the filling
1 block (280g) of firm tofu, cut into cubes
2 x heads of bok choy, roughly chopped
1 clove of garlic, finely chopped
3cm piece of fresh ginger, finely chopped
¼ cup of roasted peanuts, roughly chopped
4 spring onions, finely sliced
250g of white basmati rice
½ cup of corn flour (for coating the tofu)
Step 1

Preheat the oven to 200°C/180°C fan/gas 6. Line a baking tray with parchment paper.

Step 2

Start by making the marinade – place all the ingredients into a bowl and mix all together. Add the tofu cubes to the marinade bowl and gently spoon the marinade over the tofu to coat it. Set aside and leave it for 10-15 minutes. (note: this step can also be done the day before).

Step 3

Whilst the tofu is marinating, prep and chop the garlic, ginger, pak choy and spring onions.

Step 4

Add the corn flour to a shallow bowl and piece by piece, take the marinated tofu and roll into the corn flour, ensuring it’s evenly coated. Then, place onto the parchment lined baking tray. Repeat this process with the rest of the tofu and place into the oven for 20-25 minutes, turning the tofu half way through the baking time.

Step 5

For the sticky sauce, place all the ingredients into a mixing bowl and combine everything with a whisk or fork. Add any remaining marinade too. You can add a little more water or lime juice if it needs loosening up.

Step 6

Next, cook the rice according to packet instructions. Then, heat a little toasted sesame oil in a medium or large frying pan over medium heat. Add the chopped ginger and cook for 2-3 minutes, then add the chopped garlic and cook for 1 minute (try not to let it brown). Add the bok choy and a splash of water. Let it steam for 1 minute, stirring frequently and then remove from the pan.

Step 7

Remove the tofu from the oven. Heat a little more toasted sesame oil in the same pan over medium heat. Add the tofu cubes to the pan, let them cook for a minute to get them extra crispy. Then add the sticky peanut sauce and stir for a few minutes until it starts to bubble and caramelise.

Step 8

To serve, add some rice to a bowl then add the sticky peanut tofu and the bok choy. Top with the spring onion, roasted peanuts and a squeeze of lime juice. Enjoy.

Recipe courtesy of

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