Spicy Peanut Tofu and Bok Choy Rice Bowl

Classic Asian flavors pack a delicious punch in this easy rice bowl.

How to Make Spicy Peanut Tofu and Bok Choy Rice Bowl
Kara Lydon, R.D.

This rice bowl couldn’t be easier, but it’s sure to impress. Fresh ingredients and savory seasonings pair perfectly for a lightened-up yet satisfying meal.

Nutrition (per serving)

600 calories; 26g fat; 26g protein; 71g carbs; 19g sugar

Recipe and photo by Kara Lydon, R.D., of The Foodie Dietitian.

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Prep time

4 min.

Cook time

45 min.

  • 1/3 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 Tbsp Sriracha (or to taste)
  • 2 Tbsp brown sugar
  • 1/4 cup + 1 Tbsp peanut butter
  • 1/4 tsp salt
  • 1 Tbsp sesame oil
  • 14 oz extra-firm tofu, pressed and cut into 8 slices
  • 1 garlic clove, minced
  • 1 bunch bok choy, roughly chopped
  • 4 cups brown rice
  • 1/4 cup crushed peanuts
  • 1/4 cup scallions

Preheat oven to 400°.

In a bowl, whisk soy sauce, rice vinegar, Sriracha, brown sugar, peanut butter, and salt until combined.

Brush both sides of tofu slices with peanut sauce. Place on parchment-lined baking sheet, and bake for 35 minutes, flipping over halfway through.

In a large sauté pan, heat sesame oil over medium heat. Add garlic and bok choy, and toss to coat. Add remaining sauce and sauté for 5-8 minutes, or until greens are wilted and crisp-tender.

Divide rice between four bowls. Top with bok choy, tofu, crushed peanuts, and scallions.