For the peanut sauce
1/2 cup smooth, natural peanut butter
1/2 cup water
3 tablespoons rice vinegar
1 tablespoon brown sugar
1/2 teaspoon of salt
1 teaspoon of curry powder
2-3 shakes red pepper flakes (or a Veggie Box
jalapeno!)
For the Stir Fry
1 pound of tofu or chicken
2 tablespoons soy sauce, divided
2 tablespoons canola oil
1/2 cup Veggie Box onions
Veggie Box bok choi cut into 1 inch pieces
1/2 of Veggie Box green beans
1/4 cup water
3 tablespoons rice vinegar
Cooked rice or some other grain to serve with stirfry

1/2 cup smooth, natural peanut butter 1/2 cup water 3 tablespoons rice vinegar 1 tablespoon brown sugar 1/2 teaspoon of salt 1 teaspoon of curry powder 2 -3 shakes red pepper flakes (or a Veggie Box 1 pound of tofu or chicken 2 tablespoons soy sauce, divided 2 tablespoons canola oil 1/2 cup Veggie Box onions 1/2 of Veggie Box green beans 1/4 cup water 3 tablespoons rice vinegar

To make the peanut sauce: Place all of the
ingredients in a blender or food processor. Blend
until smooth. To make the stir-fry: Toss the cut
up tofu or chicken with 1 tablespoon of the soy
sauce. Meanwhile, heat the oil in a large deep
skillet or wok over medium-high heat. Cook the
tofu, turning occasionally, until browning and
cooked through, about 10 minutes. Transfer to a
plate. Add the onions and green beans to the
skillet and cook for a few minutes, until
softened. Add the bok choi and water, stir and
cover. Let cook for 8-10 minutes, until bok choi is
wilted, stirring every so often. Stir in the vinegar
and the remaining 1 tablespoon soy sauce. Add
the tofu back in and stir well to coat it. Let the
mixture cook for another few minutes to heat
the tofu and make sure everything melds
together. Serve the stir-fry immediately with
rice (or whatever you like) and drizzle with the
peanut sauce.