Crispy Peanut Tofu Bowl
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Ingredients
Crispy Peanut Tofu
1 pack extra-firm tofu
2 tsp toasted sesame oil
1 Tbsp rice vinegar
1 Tbsp tamari
1 Tbsp brown sugar
3 Tbsp water
½ tsp chili sauce
2 ½ Tbsp unsalted, smooth peanut butter
Bowl
3 ½ oz dried rice noodles, either thick or thin
1 tsp avocado oil
4 to 6 baby bok choy, trimmed and cut in half
1 small raw red beetroot, peeled and shredded
½ cup bean sprouts or soy sprouts
1 green onion, trimmed and thinly sliced into rounds
2 Tbsp roasted peanuts, chopped
Instructions
Preheat oven to 400 °F
In medium bowl whisk together sesame oil, rice vinegar, tamari, brown sugar, water, chili sauce, and peanut butter until well combined. Set aside.
** This step below is not necessary if you like your tofu soft. Cut tofu into bite-sized cubes and place in single layer on parchment-lined baking tray. Bake for 25 minutes, stirring once about halfway through cooking time. Set aside to cool at least 10 minutes. Stir cooled tofu into peanut sauce and let marinate for 15 minutes.
Bring medium saucepan of water to a boil. Remove from heat and immediately add rice noodles. Soak noodles according to package instructions, then drain and rinse under cold water.
In large frying pan or skillet, heat avocado oil over medium heat. Add bok choy and sauté until wilted and lightly browned, about 1 to 2 minutes. Remove and set aside on plate and cover to keep warm. Place pan back over medium heat and, using slotted spoon, transfer tofu cubes to hot pan. Add a couple of tablespoons of sauce and cook, stirring frequently, until browned on all sides. As tofu will stick a bit to the pan, use a wooden spatula to make it easier to flip and turn tofu.
To assemble bowls, divide rice noodles among serving bowls. Top with bok choy, beets, crispy tofu, and sprouts. Drizzle with any leftover peanut sauce before garnishing with some green onion and chopped peanuts.
What I Eat for BigFou 2021