Tofu has an incredible ability to absorb flavors, and the Thai style of cooking has maximized the ability the humble peanut has to achieve mind-blowing culinary effects. Combine these ingredients, and you have the making of an entrée that will be the talk of the dinner party.
In this dish, bok choy’s robust flavor is softened by cauliflower and coconut oil, while being complemented by the salty tang of soy sauce and a garnish of green onions. So Nourished’s monk fruit erythritol sweetener rounds out the savory profile of the dish by adding a touch of sweetness that accentuates the other, sharper flavors.
Going low-carb doesn’t mean you have to give up Thai food. Adding stir-fry to your repertoire expands your ability to make dishes from all over the world without breaking your macros!
This post was created by my fellow low-carb bloggers, Rami and Vicky Abrams, from Tasteaholics.com.
- 24 ounces Tofu, extra-firm drained
- 1/2 cup monk fruit erythritol sweetener, powdered So Nourished brand
- 6 tablespoons soy sauce gluten free
- 3 tablespoons water
- 3 tablespoons peanut butter
- 3 tablespoons sesame oil toasted
- 1 cauliflower, medium chopped
- 1 tablespoon coconut oil
- 2 cups Baby bak choy sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- sliced green onions to garnish
Drain the tofu well and roll it in paper towel then place it on a cutting board.
Place a second cutting board or a skillet on top to press the tofu for about 15 minutes.
Preheat the oven to 400°F and cut the tofu into cubes then place on a parchment-line baking sheet in a single layer.
Bake for 25 minutes then remove and set aside to cool.
Whisk together the monk fruit erythritol sweetener, soy sauce, peanut butter, water, and sesame oil in a bowl.
Add the baked tofu and toss until evenly coated. Let rest for 15 minutes.
Meanwhile, place the cauliflower in a food processor and pulse into rice-like grains.
Heat the coconut oil in a large skillet over medium heat.
Add the bok choy and sauté for 2 to 3 minutes until it starts to wilt then add the tofu with a few spoonfuls of the sauce.
Cook for 2 to 3 minutes until heated through then spoon off into a bowl and cover to keep warm.
Heat a second large skillet over medium heat and grease with cooking spray
Add the cauliflower rice and season with salt and pepper – add a tablespoon or two of water then cover and steam for about 5 minutes.
Uncover and stir the rice and cook until just browned then spoon into a bowl.
Serve the cauliflower rice topped with the tofu and bok choy, drizzling with extra sauce and garnishing with sliced green onion.