Yield:  4 servings

Ingredients:

2 tbsp vegetable oil
1 lb tofu, sliced and drained, then cut into cubes
Cornstarch, for tossing tofu
1 yellow onion, sliced
1 yellow bell pepper, sliced
1/4 head red cabbage, thinly sliced
2 heads baby bok choy, roughly chopped
1/4 cup peanut butter
3 tbsp soy sauce
2 tbsp sesame oil

Instructions:

1. Heat one tablespoon of oil in a large skillet over medium-high heat. Toss cubed tofu in cornstarch to lightly coat. Cook tofu until golden and crispy, about 5 minutes, then transfer to a plate.
2. Heat remaining tablespoon of oil in skillet and add onion, pepper, and cabbage. Cook until soft, 6 to 8 minutes. Add bok choy and cook until wilted but still crisp-tender, 2 minutes. Return tofu to skillet.
3. Meanwhile, in a small bowl, whisk together peanut butter, soy sauce, and sesame oil. Pour into skillet and stir until completely coated.
4. Divide stir-fry among four plates and serve.

Nutrition Facts (estimated):

Serving: 1 serving