Peanut Tofu Bowl

the meal I eat the most

If there’s one meal I make more than the rest, it’s this rice bowl with crispy tofu and steamed broccoli, drizzled with peanut sauce and usually some sort of chili oil. It’s definitely the one I consistently make when I need something quick and satisfying, so at least once a week.

Crispy Tofu:

• 1 block tofu, cut into 1 inch cubes

• 2 tbsp nutritional yeast

• 2 tbsp cornstarch

• 1/2 tsp garlic powder

• 2 tbsp soy sauce

• 1 tbsp sesame oil

Peanut Sauce

this is the same recipe from my last post, which was a sauce roundup

• 6 tbsps peanut butter

• 2 tbsp soy sauce

• 1/2 tbsp rice vinegar

• 1/2 tbsp maple syrup

• 1/2 tbsp sesame oil

• 1/2 tsp garlic powder

• 3-4 tbsps cold water

To Serve:

• Cooked rice

• Steamed broccoli or veg of choice

• Chili crisp or chilli oil

• green onion, thinly sliced

1. Make the crispy tofu: In an airtight container, add tofu pieces, soy sauce and sesame oil. Seal the container and shake to coat each piece. Then add the cornstarch and nutritional yeast, seal shake again to coat the tofu. Place in the basket of an air fryer and air fry at 400F for 20-25 minutes, shaking the basket every 5 minutes to make sure the tofu crisps evenly. If using an oven, preheat to 400F and spread the tofu on a parchment or silicone lined baking sheet. Bake for 25-30 minutes, flipping halfway through.

   

2. Make the peanut sauce: Add peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil and garlic powder to a bowl and stir until smooth. Then add water 1 tbsp at a time and stir until smooth, adding water until a pourable consistency is reached. Store in an airtight jar in the fridge for up to a week.

   

3. Serve the crispy tofu over a bowl of rice with broccoli and top with the peanut sauce. Optionally top with some chili crisp/oil and green onion. Enjoy!

-Raquel xx

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