Peanut Tofu with Bok Choy and Fresh Springrolls

I kinda had a peanut theme to tonight’s dinner – I love peanuts. For the tofu, I pressed it for like an hour and baked it in the oven for about 25 minutes. I wanted to get the cubes nice and firm. After they were cooked, I added them to my pot with the sautéed bok choy and I mixed in the peanut sauce (peanut butter, soy sauce, grated ginger, chili flakes, garlic, sesame oil, honey).

The fresh spring rolls were pretty basic. I put lettuce, carrots, cucumber, red pepper, avocado and leftover plain spaghetti from yesterday’s dinner. My dipping sauce was quite similar to my stirfry peanut sauce, but I added rice vinegar for acidity. I honestly love fresh springrolls though, so easy and yummy.

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