Wednesday, February 3, 2016

Crispy Tofu Rice Bowls with Thai Peanut Sauce

Crispy Tofu Rice Bowls with Thai Peanut Sauce

Serves 4.

Branched out a little with this one, but we both really liked it!
Source: Coffee and Quinoa

For the tofu:
  • 16 oz extra firm tofu, sliced into small triangles
  • 1/4 cup cornstarch
  • 1 tsp kosher salt
  • about 2 Tbsp high-heat oil such as safflower or canola oil
For the peanut sauce:
  • 1 cup full-fat coconut milk
  • 1/4 cup sweet soy sauce (also called kecap manis, such as ABC brand)
  • 2.5 Tbsp creamy peanut butter*
  • 1 Tbsp minced fresh ginger
  • 1 tsp red Thai curry paste
For serving:
  • steamed rice
  • steamed broccoli
  • sliced green onions
  • chopped peanuts
To make the crispy tofu:
  1. Mix together the cornstarch and salt in a bowl. Coat each tofu triangle in the mixture and set on a plate. (Also: you can skip the cornstarch and salt if you prefer; the result won't be as crispy but will still be delicious.)
  2. Heat a large pan over medium-high heat. Add 2 teaspoons of oil and, once hot, add tofu triangles. (You will want to do this in batches so that the pieces don't touch each other.) Fry until golden brown, about 6 minutes per side. Remove to a plate covered in paper towels to drain. Repeat with remaining tofu, using 2 teaspoons of oil per batch.
To make the peanut sauce:
  1. Blend together all ingredients. Warm in the microwave or on the stove before serving.
To serve:
  1. Layer bowls with rice, broccoli, and crispy tofu. Top with peanut sauce, green onions, and chopped peanuts. Enjoy!

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