Crispy Tofu Bowls with Spicy Peanut Butter and Celery
1/4 cup olive oil
1/2 cup natural peanut butter
1 1/2 tbsp soy sauce
2 tbsp rice wine vinegar
1 1/2 tbsp brown sugar
2 tbsp gochujang
1 tsp sesame oil
1/8 tsp msg (optional)
Rice to serve
1 cucumber
2 celery stalks
4 cloves garlic
Chives to garnish
1 pack extra firm tofu
Peanut Gochujang Sauce
1/2 cup natural peanut butter
1 1/2 tbsp soy sauce
2 tbsp rice wine vinegar
1 1/2 tbsp brown sugar
2 tbsp gochujang
1 tsp sesame oil
1/8 tsp msg (optional)
Pre Recipe Prep
- Slice celery stalks on a bias into thin slices
- Slice cucumber lengthwise. Smash lightly to crush and then chop cucumber into small pieces. Sprinkle with salt.
- Finely chop chives.
Press your tofu
Slice tofu lengthwise, wrap slices in dry towel, and place something heavy on top. Set aside for at least 10 minutes - 1 hour.
Make your sauce
In a small bowl, mix 1/2 cup natural peanut butter, 1 1/2 tbsp soy sauce, 2 tbsp rice wine vinegar, 1 1/2 tbsp brown sugar, 2 tbsp gochujang, 1 tsp sesame oil, 1/8 tsp msg (optional). Add up to 1/4 cup water to thin out a bit, you want a thick consistency but thin enough to drizzle. Set sauce aside.
Make your crispy garlic
Thinly slice your garlic into even pieces, using a mandolin if you've got it. Add 1/4 cup oil to a large frying pan, add garlic pieces to cold oil, then heat over medium heat and cook until lightly golden brown. Remove from oil and place on paper towel to drain, leaving oil in the pan. Sprinkle with salt and set aside.
Cook your tofu
Slice tofu into 1 inch cubes. Heat remaining garlic oil over medium high heat. Add tofu and cook until crispy and golden on all sides (about 1 minute per side). Once cooked, turn off heat and add half of your peanut sauce to the pan. The sauce will solidify and caramelize onto the tofu and this is perfect. Mix well and serve.
Serve
Serve bowls with rice as the base, cucumber, celery, tofu and top with reserved sauce, crispy garlic and fresh chives.
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