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Soy Marinated Tofu Bowls with Spicy Peanut Sauce
These vegan Soy Marinated Tofu Bowls are full of rich flavors and plenty of texture to keep your taste buds happy and your belly full.
👥 4 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 20 min🔥 Cook: 1h👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
- ●baking sheet
- ●cutting board
- ●bowl
📝 Preparation Steps
1
Begin by pressing the tofu for about ⏱️ 30 minutes to remove the excess moisture. Place the block of tofu between two flat plates, rimmed baking sheets, or cutting boards and place something heavy on top, like a cast iron skillet or a pot full of water. If using cutting boards or something without a rim to hold in the water that seeps out, place paper towels or a clean dishcloth under the tofu to catch the liquid as it is expelled.
water ($0.00)3.25 cupshot water ($0.00)3 Tbsp
2
While the tofu is pressing, begin the rice. Cook your rice according to the package directions, making sure to include salt. Once the rice has cooked, fluff it with a fork and then drizzle 1/2 Tbsp toasted sesame oil over top. Fold the oil into the rice, making sure not to stir too vigorously, then repeat with the second 1/2 Tbsp of sesame oil. The rice should now have a wonderful toasty nutty flavor and aroma. Set the rice aside.
toasted sesame oil ($0.26)1 Tbsp
3
Once the tofu has pressed, pour off the excess liquid. Slice the block of tofu into 16 triangles (I cut the thickness of the block in half, then cut the stacked halves into quarters, and each piece into two triangles). Place the tofu pieces in a shallow bowl or dish.
4
In a small bowl, stir together the ingredients for the tofu marinade: oil, soy sauce, minced garlic, and brown sugar. Pour the marinade over the tofu pieces and turn them all to make sure all sides are coated. Allow the tofu to marinate for about ⏱️ 20 minutes, turning the pieces once or twice during that time. After ⏱️ 20 minutes, most of the marinade should be absorbed.
soy sauce ($0.12)2 Tbspsoy sauce ($0.02)1 tspgarlic, minced ($0.08)1 clovebrown sugar ($0.03)1 Tbspbrown sugar ($0.01)1 tsp
5
While the tofu is marinating and the rice is cooking prepare the spicy peanut sauce. In a bowl stir together the peanut butter, sriracha, soy sauce, grated ginger, brown sugar, and enough hot water to create a smooth sauce (3-4 Tbsp). Set the sauce aside.
Sriracha ($0.09)1 Tbspsoy sauce ($0.12)2 Tbspsoy sauce ($0.02)1 tspbrown sugar ($0.03)1 Tbspbrown sugar ($0.01)1 tspwater ($0.00)3.25 cupshot water ($0.00)3 Tbsp
6
Once the tofu has marinated, heat a large non-stick skillet over medium flame. Add just a splash of oil to the skillet (about 1 tsp) and swirl to coat the skillet. Add the tofu pieces and any remaining marinade, and cook on each side until deeply browned.
7
Once the tofu pieces are browned, remove them from the skillet and add the snap peas. Quickly sauté the snap peas in the skillet until they turn bright green and are still crisp. You just want to remove the raw edge. Remove them from the skillet to prevent over cooking.
8
To build the bowls, add about 1.5 cups sesame rice to each bowl and then top with 1/4 of the tofu pieces and snap peas. Drizzle spicy peanut sauce over each bowl and then sprinkle sliced green onions and sesame seeds over each.
sesame seeds ($0.08)1 Tbsp
Nutrition Facts
calories
654.75 kcal
fat Content
24.7 g
serving Size
1 Serving
fiber Content
7.2 g
sodium Content
948.63 mg
protein Content
23.18 g
carbohydrate Content
88.35 g
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