2 Tbs extra virgin olive oil
1 x medium brown onion diced
1 x red capsicum diced
4 x garlic cloves minced
2 x hot chillies minced
2 x Tbs grated fresh ginger
1/2 cup crunchy peanut butter
2 x Tbs dark gluten free soy sauce mixed with 2 tsp brown sugar
1 x can diced tomatoes
1/2 cup jasmin rice
1 x head bok choy sliced thinly
4 x cups vegetable stock
1 x block firm tofu pressed and cut into cubes
1 x can coconut cream
2 x limes (juice)
Salt and pepper to taste
A handful of roasted chopped peanuts
- Heat the oil in a big pot on medium heat. Add the onion, capsicum, garlic, chillies and ginger and cook stirring occasionally until soft..around 6 minutes.
- Stir in the peanut butter, soy sauce with sugar and canned tomatoes with all their juices. Stir in the rice, bok choy and vege stock. Bring to a boil then reduce to a simmer and cook until the veges and rice are tender (around 25 minutes).
- Stir in the tofu, coconut milk and lime juice. Season to taste with salt & pepper. Simmer until it’s all heated through..roughly 5 minutes. Serve hot with crusty bread sprinkled with the roasted peanuts.