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!