I was so proud of myself today because I actually took the time to write down the recipe for the spicy peanut sauce I made for this tofu bowl. Typically I’m more of a “little bit of this, little bit of that” type of cook, but this sauce is seriously so good that I had to write it down and share it.
I’m also including directions for how to put together the rest of the bowl, but the main thing is THIS SAUCE. You can put it on so many things from tofu to tempeh to vegetables… or simply lick it off a spoon or your fingers. I sure did.
- The Sauce
- 3 tbsp creamy natural peanut butter
- 3 tbsp tamari (or soy sauce)
- 3 tbsp rice vinegar
- 1 tbsp sriracha
- 1/2 tsp red chili flakes
- 1 tbsp maple syrup (or agave)
- 1 tbsp coconut nectar (or use more maple syrup or agave; I like coconut nectar because it is thick)
- 3 tbsp water (to thin, can adjust if desired)
- The Rest
- 1 block firm tofu
- Veggies (all optional — feel free to swap in bell peppers, mushrooms, asparagus, onions, edamame, etc.!)
- 1 bunch or container of baby broccoli
- 1 watermelon radish
- 1/4 cup chopped green onions
- 1 cup black/forbidden rice (you could substitute brown rice, quinoa, rice noodles, wild rice, etc.)
- Prepare your grain. For the black rice, I boiled and simmered for a total of about 30 minutes. Black rice is faster to cook than brown rice. Quinoa only takes 10-15 minutes to prepare.
- Prepare your veggies by washing and cutting them, then sit aside.
- Prepare the sauce by combining all sauce ingredients together and whisking until combined. I make mine in a standard side mason jar by giving it a few stirs then shaking it with the lid on. Set aside.
- To prepare your tofu, remove from package and drain all the liquid out, then press as much liquid out of the tofu as possible. To do this, I cut the block in half length-wise, and place it on a plate between two kitchen towels, then press out the water, moving the tofu around on the towels until as much liquid is out as possible. You could also use a tofu press (like this or this) if you make tofu often. Then, slice the tofu to your desired size and shape.
- To cook the tofu, you have options. To get the grill marks that you see on mine, I used this mini grill by Dash. I would highly recommend these because they are small, cute and get the job done fast without having to use extra oil. I like to cook the tofu plain (without sauce) for a couple minutes in the mini grill, then put it in a pan with the sauce on a low-medium heat for a few minutes.
- If you don’t have a grill, then I would cook the tofu in a non-stick pan (which doesn’t require added oil) on medium heat, turning it over carefully as each side browns. Then, turn off the heat and add your sauce to the pan with the tofu for a couple minutes, being careful not to burn the sauce.
- While the tofu cooks, saute your veggies. I simply add a bit (maybe 1 tsp or so) of coconut oil to a pan over medium or medium-high heat, then toss in my veggies, adding some salt and pepper if desired. Let these cook for 5 minutes or so, until slightly tender. Then remove from heat.
- Prepare your bowl! Place the grain in the bowl, then top it with your veggies. Add the tofu last, and any other toppings you might like. Use any extra sauce to pour over the rice and veggies, and finish by adding the green onions.