Thai Tofu Bowls with Spicy Peanut Sauce
Servings: 4 servings
Calories: 679kcal
Ingredients
- 28 oz extra firm tofu, cut into 1/2" cubes
- 10 oz frozen edamame, thawed
- 3/4 cup Spicy Thai Peanut Sauce (6 fl oz)
- 2 cups red cabbage, shaved (140 grams)
- 2 large carrots, cleaned and shaved into ribbons (120 grams)
- 2/3 jasmine rice, prepared according to package directions (124 grams dry)
- 2 small avocados, peeled and sliced (220 grams)
- 1 lime, juiced
- 1/3 cup cilantro, chopped
- 1 tsp sugar
- 1/2 tsp salt
Tofu Sauce
- 3 tbsp low sodium soy sauce (1.5 fl oz)
- 3 tbsp chili garlic paste (1.5 fl oz)
- 1 1/2 tbsp fresh grated ginger (0.75 fl oz)
- 1 tbsp honey (0.5 fl oz)
- 1/2 tbsp sesame oil
- 1/2 tsp fish sauce
Instructions
- Press tofu. Place tofu on a paper towel lined plate, then cover with another paper towel, and place another plate on top to press the excess liquid out of the tofu. Set aside in the refrigerator for 20 mins.
- Prepare tofu sauce. Whisk together all sauce ingredients until smooth. Set aside.
- Bake tofu. After the tofu has been pressed, remove from refrigerator and cut into bite size chunks (about 1/2" square). Pre-heat oven to 425°F and line a baking sheet with SILPAT (if desired). Toss tofu chunks with tofu sauce and bake for 20 minutes at 425°F. Flip tofu, then reduce heat to 350°F and bake another 15-20 minutes or until crisp and edges of tofu are browned.
- Prep cabbage. While the tofu bakes, toss shaved cabbage with juice of 1 lime, 1 tsp sugar, and 1/2 tsp salt. Set aside.
- Assemble bowls. Layer rice, edamame, cabbage, carrots, and avocado in a serving dish. Top with tofu, Spicy Thai Peanut Sauce, cilantro, and crushed peanuts (optional) before serving.
Notes
Nutrition
Calories: 679kcal | Carbohydrates: 59g | Protein: 38g | Fat: 33g | Sodium: 904mg | Potassium: 842mg | Fiber: 17g | Sugar: 13g