This one’s heading down as about the 11th recipe about this site that entails nut butter in the kind of a dressing or sauce, and in the risk of being repetitive, I still figured you had to get this recipe into your life since it’s pretty much among the best things that has ever occurred to tofu.
After what Simply went down as the best weekend of summer, I took a couple of extra days off in the start of the week to catch up on a whole lot of great things — friends, podcasts, sleep, hydration (that I have been terrible at recently), along with the pile of Bon Appetit magazines which have been accumulating from the drawer beside my bed.
On Monday I kicked my birthday off in hot design by taking Jess on a run to a few of my favourite spots which didn’t collapse in the Sea wheeze route. For the ones that are newer subscribers, Jess was my roomie back when I lived in Waterloo, which was her first visit to Vancouver. She’s incredibly ambitious, humorous, phenomenally gifted as an athlete, and normally among the grittiest, hardest women I understand. It is incredible the way you are able to be 4 states aside and seldom chat as a result of packaged programs, yet come together for a weekend and then pick up exactly where we left off. That is the things true friendships are made from!
We followed Upward with green juice and Jess’ initial açai bowl, a tactical move on my part. You see, I want to get her on board with all the normal Vancouverite practices as my secret strategy is to convince her to go out here, however shhhhh — do not tell her, okay? ? The afternoon wrapped up with birthday dinner in Heirloom (not disappoints), and then the women were away to the airport. It has been a fairly perfect last few days!
- Roughly 2 tablespoons fresh herbs like cilantro, basil and mint, minced
- Sliced avocado
- 1 tablespoon white and black sesame seeds, to garnish
- Peanut Marinade/Dressing:
- 3 tablespoons natural peanut butter
- 2 tablespoons lime juice
- 2 tsp garlic
- Pinch of stevia or roughly 1 teaspoon maple syrup
- About 6 tablespoons water to lean
- As early as Potential (the day before is ideal), then drain the tofu and press up to from it as you can. My go-to approach for doing so will be to wrap it into a dish cloth, then put it in the refrigerator with a heavy plate on top.
- In a Blender or food processor, whirl together with the components for your own marinade/dressing. Pour it in a jar or other container.
- Place the Tofu cubes in a bowl or resealable bag combined with roughly half of this peanut sauce. Marinate for 30 mins, or immediately for best results.
- Preheat the Marinated tofu pieces out on the parchment in one layer.
- Meanwhile lightly steam the bok choy for 2-3 minutes or until bright green and then chop the other ingredients as suggested previously.
- When the Rice is ready, mix in the fresh herbs and split it between two bowls.
- Distribute Crushed peanuts. Drizzle extra skillet on the top and serve.