Ingredients

For the Tofu

• 16-ounce extra firm tofu, drained, pressed, and cut into cubes
• ¼ cup peanut flour
• 2 teaspoons sriracha
• ¼ cup & 1 tablespoon unsweetened almond milk

For the Dressing

• 1 teaspoon freshly grated ginger
• 1 tablespoon maple syrup
• 1 tablespoon soy sauce
• 2 tablespoon tahini
• 2 tablespoon coconut vinegar

For the Veggies

• 2 cloves of garlic, minced
• 3-4 baby bok choy, chopped into small pieces
• 1 cup frozen edamame, thawed
• Additional veggies: carrots & cucumber

Directions

1. Prepare rice (If you want it!).
2. Pre-heat oven to 400 degrees. Mix the peanut flour, sriracha, and almond milk in a medium bowl. Cut the tofu into cubes, add to mixture, and toss to coat. Place on a parchment-lined baking sheet and cook for 20 minutes.
3. Meanwhile, prepare dressing by whisking together ingredients until combined. Set aside.
4. Heat a large skillet over medium. Add drizzle coconut oil to the pan and sauté the garlic for a minute to brown. Then add the chopped bok choy and a drizzle of soy sauce. Cook until tender. Set aside and cover to keep warm.
5. Add another drizzle of coconut oil to the pan, then add the rice and stir. Add dressing and stir. Cook for about 5-6 minutes until slightly browned and tender, stirring occasionally.
6. Prepare any veggies you want to add to the dish.

Enjoy!