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Tofu Bowls with My Tangy Peanut Sauce
3 things to tell you about this.
1. TOFU? Every single tofu hater I've served this to has converted to a tofu lover, so don't knock it till you try it.
2. My sauce. This tangy peanut sauce is mind. blowing. Yes it's fab on this bowl, but it also goes great on any meat or veg or noodle, so do yourself a favor and make a double batch.
3. It's my go to. I've been making it for as long as I can remember. It's great for meal prep. It's light-ish but filling, and vegan, so you can feel fucking great about yourself while eating it.
That's all. Hope you love it.
1/4 cup + 2 tbsp soy sauce
1/3 cup nutritional yeast
2 tbsp rice wine vinegar
2 tbsp sriracha
1/2 cup peanut butter
1 tbsp maple syrup
2 cans coconut milk
2 cups rice
2 tbsp olive oil
. sesame seeds for serving (optional)
2 carrots
2 small beets
1 cucumber
3 cloves garlic
1 tbsp ginger
1 lime
1 bunch green onions
1 package pressed tofu
Tofu Marinade
1/4 cup soy sauce
1/3 cup nutritional yeast
1 tbsp rice wine vinegar
1 package pressed tofu
Tangy Peanut Sauce
1 tbsp ginger
3 cloves garlic
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp sriracha
1/2 cup peanut butter
1 tbsp maple syrup
1/4 cup coconut milk
1 lime
Pre Recipe Prep
Make your tofu
Preheat oven to 400.
To a large bowl, mix 1/4 cup soya sauce, 1/4 cup nutritional yeast, 1 tbsp sriracha, 1 tbsp rice wine vinegar.
Dice tofu into 1 inch cubes. Add to bowl and toss to coat. Marinate for 15 -30 minutes.
Once marinated, toss in 2 tbsp olive oil. Bake for 45 minutes or until crispy, flipping halfway.
Cook your rice
Rinse rice under cold water until it runs clear. Add rice to a pot with 1 1/2 cup coconut milk, 1 cup cold water, 1 tbsp sugar. Put on your lid and keep it on till we're done. Place rice over high heat until boiling, and immediately turn heat to lowest setting. Cook for 15 minutes. Remove from heat and set aside for another 15 with the lid on. Once the time is up, remove the lid and fluff with a fork.
Make your sauce
To a medium bowl, add all your sauce ingredients: 1 tbsp minced ginger, 3 cloves minced garlic, 2 tbsp soy sauce, 1 tbsp rice wine vinegar, 1 tbsp sriracha, 1/2 cup peanut butter, 1 tbsp maple syrup, 1/4 cup coconut milk, juice of 1 lime.
Mix well and add 1/4 - 1/2 cup lukewarm water until you reach a consistency that's easy to drizzle but not too liquid.
Prep your veggies
While your tofu finishes up, prep your veg. Grate your beets on a cheese grater. Julienne your cucumber. Thinly slice carrots - either julienne or use a vegetable peeler to slice long strips.
Thinly slice your green onions.
Assemble your bowl
To a pasta bowl, add rice, tofu and veggies. Drizzle with that delish sauce, and top with green onions and sesame seeds.
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