Bok Choy don’t care. Spice it up with this delicious Thai-inspired vegan-friendly spicy peanut tofu and bok choy rice bowl. Warning: You won’t want bok choy any other way. Bok Choy don't care. Spice it up with this delicious Thai-inspired vegan-friendly spicy peanut tofu and bok choy rice bowl. Warning: You won't want bok choy any other way. Oh, hello September. I didn’t see you there. Translation: I’m sorry, whaaaaaaat?! How is it September already?!?! Luckily the temps still scream summer here in Boston so I’m just going to pretend it’s still socially acceptable to go to the beach for as long as I can drag that out. Plus, I’m still eating all the summer vegetables. Like bok choy.

There’s something about a peanut sauce that gets me every. damn. time. I can’t resist. Which is why I slather all the healthy things in peanut sauce so that I enjoy each and every bite. This time, it was bok choy from the CSA. Bok choy is also known as Chinese cabbage. It’s packed with vitamins C and K and works really well in stir-fries (if you missed my latest video on how to use bok choy and other veggies in my CSA box, check it out). 

Spicy Peanut Tofu and Bok Choy Rice Bowl

I paired the bok choy with baked tofu, crushed peanuts, brown rice and scallions for garnish. The peanut sauce was made with (you guessed it) peanut butter, soy sauce, and taken to the next heat level with Sriracha. The sauce brings me back to the delicious peanut curries I had in Thailand. But don’t worry, it’s by no means as spicy as what you’d get in Thailand. However, if you’re a mouth-on-fire-loving dude or dudette, bump the Sriracha up a notch! 

Peanut Tofu and Bok Choy Rice Bow

This is a super easy and well-balanced meal to make for a weeknight dinner and to have leftovers for lunch the following day.

Protein? Check.

Healthy fats? Check.

Fiber? Check.

Vegetables? Check.

You’re set.

Spicy Peanut Tofu and Bok Choy Rice Bowl-5 Print
Peanut Tofu and Bok Choy Rice Bow

Spicy Peanut Tofu and Bok Choy Rice Bowl

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  • Yield: 4 servings 1x


  • 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
  • 14oz 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


  1. Preheat oven to 400 degrees F.
  2. In a bowl, whisk soy sauce, rice vinegar, Sriracha, brown sugar, peanut butter and salt until combined.
  3. Brush both sides of tofu slices with peanut sauce. Place on parchment lined baking sheet and bake for 35 minutes, flipping over halfway through.
  4. 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.
  5. Divide rice between four bowls. Top with bok choy, tofu, crushed peanuts and scallions.

Tell me, what’s your favorite way to prepare bok choy?  

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  1. Frizzle

    Loved this recipe! I accidentally left out the brown sugar and I used rice noodles instead of rice but it turned out fabulous I used way less soy sauce and no additional salt and no oil too. there is plenty of salt in the srircha

  2. Frizzle

    Loved this recipe! I accidentally left out the brown sugar and I used rice noodles instead of rice but it turned out fabulous 🙂

  3. Sarah

    This recipe is a winner! Definitely added to our quick dinner rotation. I did press some of the moisture out of the tofu and marinated it in the sauce for an hour or so.

  4. Skye

    My wife said, after I made this, that we can get rid of all the bok choy recipies I downloaded from other sites.

    It was 85 degrees, so I didn’t bake. I used bok choy about 5″ in length and 3″ stalk diameter.

    I started the brown rice immediately before anything else. I next cut into 1″ squares and browned the tofu in our treasured 12″ cast iron skillet over med low head for 35 – 40 minutes to coincide with the cooking of the rice. (This is the best way to season a cast iron skillet.) Browned on one side I turned the tofu squares and browned on the opposite side. Then I made the peanut sauce, cutting back the Sriacha sauce to 3/4 tsp, and sliced the bok choy in half on the bias, leaving leaves intact. When browned on two sides, I circled the tofu around the perimeter of the skillet and added about a tsp. of oil and placed the bok choy cut side down in the center, arranging the leaves over the tofu to keep it elevated so it wouldn’t char. I placed a bacon press on the stems (a small diameter sauce pan will do the same thing.) and increased the heat a notch or two. The bok choy stems charred and with the bacon press self steamed to tenderness. Once charred to dark brown, slight black, I removed the bok choy to a cutting board to cool and then sliced across the bias into 1 – 1 1/2″ lengths. I decreased the heat to low on the skillet and poured in the peanut sauce. Working quickly I slightly reduced the liquid and returned the bok choy to the skillet for a quick warm up. Brown rice was placed into the bowls the tofu bok choy mixture placed on top and we ate the entire dish that was meant for four people.

    A final thought. I have been browning tofu for many years. For your readers to completely appreciate this delicate process, the most important elements are a good quality well seasoned cast iron skillet and patience. The tofu will release on its own when the browning is complete. If you push the timing you’ll end up with a crumbled mess.

    Thanks for the recipe, maybe you can use my variation on it sometime.

  5. Iris

    Not sure what I did wrong but I ended up with a ton of leftover peanut sauce after brushing the tofu. Ended up using all of it to sauté the veggies (although it became more of a soup…). Even with a bunch of rice it was way too salty and I had trouble finishing it. Would have been very delicious if I didn’t have so much sauce; any ideas on what went wrong? I followed the recipe step-by-step.

  6. Scott Oblander

    This looks good. Will need to reduce the sodium, wow

  7. Richie

    Was looking for a recipe for Bok Choy and I came across your Blog. This tofu was amazing!!!

  8. Angelique

    Super excited to find your page! I am a vegan and always looking for friendly recipies. This looks amazing! I will be cooking this tonight 😀

  9. Nikki

    This was absolutely delicious! I used cashews instead of peanuts because that’s all I had. Along with 4 bunches of baby bok choy. The peanut sauce was to die for! I loved every bit of this. Next time I might add some sliced red pepper and some cubes of blanched sweet potato. But this is awesome just as it is.

  10. Noel

    What can I use to replace tofu?

  11. Sara Haas

    That tofu! Sigh. Looks gorgeous! Lovely recipe as always Kara!

  12. Yum! This looks great! So colorful and has everything you need for a complete meal. 🙂

  13. Claire

    I just made this tonight and it was delicious. I did, however, find that just one bunch of bok choy would have been far too little – I cooked three bunches and it cooked down to just a few bites for each of us! Next time I would prepare even more.

  14. Tordre

    This was great. I get a lot of bok choy in my CSA and have no idea what to do with it once I’m sick of stirfrying it. I didn’t have scallions so omitted them, and used quinoa. A little spicy just how I like it!

  15. Audrius

    Hi, apologies if my question seems a bit odd, but I come from a country where peanut butter isn’t relished. Does one use any peanut butter that can be obtained in a shop? I would like to give this recipe a go.

  16. Renae Lesiak

    Wonderful. Great flavors. I wouldn’t change a thing. I loved it.

  17. Jen

    This was delicious!! Really easy. Also a beautiful dish! I’ll be making this repeatedly, and changing up the veggies from time to time, I’m sure. Thank you!

  18. Love a good Asian rice bowl! This looks delicious and so flavoursome. Perfect with tofu or tempeh too.

  19. Rachel @ Delicious Balance

    Yes please! This looks and sounds amazing! I am with you on the peanut sauce…it makes everything better 🙂 Definitely pinning this to make later!

  20. Alex

    Peanut sauce gets me every time too! I just made a super healthy sweet potato bowl earlier this week and then covered it with peanut sauce 🙂 love using bio Choy like this- yum!

  21. Yum! I love peanut sauce! And I agree, I can’t believe it’s September already!

  22. Ohmygosh peanut sauce! I swoon. Once I get my hands on some tofu, these will be making the lunch rotation. Fingers crossed I don’t down all the peanut sauce in one sitting. 🙂

  23. This looks yummy! I like tofu but have never prepared it myself. I want to give this a recipe a try for sure.

  24. I’m always looking for new things to do with tofu! This is my favorite recipe I’ve read all month- love it!

  25. I love rice bowls and this one looks delicious. I am a sucker for peanut sauce as well.