Ew tofu. Gross. (I feel like I just read your mind. Don’t worry, because I used to share in that same disgust for tofu) I promise that tofu can be delicious, so please hear me out. I tried it again last year after a friend insisted I would like it. I made these delicious tart lemon bars with tofu and started to change my mind. There are so many ways to be creative in the kitchen with tofu.
A few months ago, I got very bold and decided to take a stab at crispy tofu peanut bowls. True to form, I looked at a dozen similar recipes and concocted my own variation. I realized that it is very important to pat the tofu down in order to get excess water out. I also decided to bake the tofu at 400 degrees to make it extra crispy.
For the tofu:
-1 package of extra firm tofu
-coconut oil to coat the baking sheet
-salt/pepper to season
- Cut into slices and season with salt and pepper.
- Line a baking sheet with foil and spray with coconut oil.
- Place the tofu on the baking sheet and bake at 400 degrees for 25 minutes. (You can bake it for less time if you do not want it crispy.)
For the sauce:
-2 tablespoons of sesame oil
-1/2 cup soy sauce
-1/2 cup maple syrup
-1 teaspoon of chili garlic sauce
-1/2 cup creamy peanut butter
- Combine together with a whisk. Set aside.
For the bowl:
-riced cauliflower (cooked separately and served warm)
-broccoli (sauté in coconut oil in a large pan)
-peppers (sauté with the broccoli)
- Prepare the veggies to your liking.
- Once the tofu is done in the oven, combine with the peanut sauce.
- Prepare your bowls however you please. Below is my bowl and Ben’s!