- Prep time 20 minutes
- Total time 4 hours & 30 minutes
- Portion size 4 servings
In large bowl, whisk together tamari, honey, ginger, chili paste, cilantro and garlic; add tofu, mix ing gently to coat. Cover and refrigerate for at least 4 hours or up to 12 hours. Drain well, reserving marinade.
Place tofu in shallow dish; sprinkle with cornstarch, stirring to coat. Transfer to sieve, shaking to remove excess cornstarch. In wok or large skillet, heat oil over mediumhigh heat; cook tofu, stirring occasionally, until crisp, 4 to 5 minutes. Using skimmer, transfer tofu to paper towellined plate. Season with salt and pepper. Keep warm.
In same wok, heat vegetable and sesame oils over mediumhigh heat; cook garlic and bok choy, stirring occasionally, until softened, 1 to 2 minutes. Stir in honey; cook for 30 seconds. Add vegetable broth and reserved marinade, mixing to coat well.
Preheat oven to 350°F. In bowl, whisk together honey, oil, lime zest and chili paste. Add peanuts, stir ring to coat. Spread peanuts on parchment paperlined baking sheet; bake until golden brown, 10 to 15 minutes. Let cool. Set aside 1⁄4 cup peanuts (reserve remaining peanuts for another use. (Make-ahead: Can be stored in airtight container at room temperature for up to 5 days.)
To serve, divide bok choy among bowls; sprinkle with sesame seeds. Top with tofu. Sprinkle spicy peanuts over top. Garnish with cilantro, kimchi and rad ish slices.
Nutritional facts PER SERVING: about
- Iron 4 mg
- Fibre 4 g
- Sodium 700 mg
- Sugars 22 g
- Protein 18 g
- Calories 500
- Total fat 28 g
- Cholesterol 0 mg
- Saturated fat 4 g
- Total carbohydrate 44 g