Loved this quick and easy dinner. Lots of flavour and a nice healthy choice. For the natural peanut butter I used Adams Natural Peanut Butter and I thought it was perfect! I got this recipe from Food and Drink Magazine Holiday 2021
1 pkg (454 g) extra-firm tofu
2 small bok choy
1/2 pkg (454 g) frozen large shrimp, thawed and peeled, about 12 shrimp
Generous pinches salt
SAUCE
1/4 cup (60 mL) smooth natural peanut butter
1/4 cup (60 mL) soy sauce
2 tbsp (30 mL) tahini
3 tbsp (45 mL) brown sugar
2 tbsp (30 mL) rice wine vinegar
2 garlic cloves, finely chopped
1 tbsp (15 mL) sesame oil
2 to 3 tbsp (30 to 45 mL) vegetable oil
1 garlic clove, finely chopped
1 pkg (454 g) dried udon or spaghetti
TOPPINGS
3 green onions, thinly sliced diagonally
Chilli oil or chilli-garlic sauce (optional)
1. Drain tofu. Wrap in a clean kitchen towel. Set a can from your pantry or a heavy pan on top. Cut each bok choy into quarters. Pat shrimp dry and season with salt.
2. Bring a large pot of water to a boil.
3. Meanwhile, prepare the sauce by whisking peanut butter with soy sauce, tahini, sugar, vinegar, 2 chopped garlic cloves and sesame oil in a large bowl. Thin to desired consistency by whisking in warm water, 1 tbsp (15 mL) at a time.
4. Cut tofu horizontally into 3 long, wide pieces. Cut pieces in half crosswise, then slice each piece in half diagonally for 12 triangles in total. Set a large nonstick frying pan over medium-high heat. Coat with 2 tbsp (30 mL) oil. Swirl to coat. Add tofu. Cook until golden, 2 to 3 minutes per side. Add to sauce.
5. Set the pan back over heat. Coat with a little more oil, if needed. Add bok choy. Sprinkle with pinch salt. Cook, stirring frequently until softened slightly, 1 to 2 minutes. Turn onto a plate.
6. Set the pan over heat. Coat with a little more oil, if needed. Add shrimp and 1 chopped garlic clove to the pan. Cook until shrimp turns pink and is cooked through (but not overcooked— it’s a fine line), 1 to 2 minutes per side. Add to plate with bok choy.
7. Meanwhile, cook udon following package directions. Scoop 1/2 cup (125 mL) cooking water and set aside. Drain udon well and add to sauce with tofu. Toss to coat. Thin sauce slightly with cooking water, adding 1 tbsp (15 mL) at a time, until sauce reaches desired texture. Divide among plates or bowls. Top with bok choy and shrimp. Sprinkle with green onions. Stir in chilli oil, if you like.
