Spicy Peanut Tofu Bowls
These Spicy Peanut Tofu Bowls are simple, quick and totally delicious! Ready in 30 minutes - perfect for meal prepping or a quick vegan dinner!
Ingredients
- 1 cup white rice
- 2 cups water
- 1 14-ounce package firm tofu drained and pressed*
- 1 tbsp sesame oil
- 3 green onions chopped, whites & greens separated
- 6 small sweet peppers diced, or 2 bell peppers
- 1 tsp white pepper
- 2-3 cloves garlic diced
- 1/4 cup low sodium soy sauce or tamari
- 1 tbsp agave or maple syrup
- 1 tbsp thai red curry paste
- 1 tbsp rice wine vinegar
- 2 tbsp hoisin sauce
- 3 tbsp unsalted peanut butter
- 1/4 cup water
- thai chilies, lime wedges for serving
Instructions
- Prepare the rice by combing the rice and water in a pot. Bring to a boil, stir then lower the heat and cover until the liquid is absorbed.
- Heat the sesame oil over medium heat. Add the whites of the green onions, sweet peppers and white pepper to the pan. Cook for 2-3 minutes, stirring frequently.
- Add the garlic to the pan and cook for an additional 60 seconds.
- Add the soy sauce, agave, curry paste, rice wine vinegar, hoisin sauce, peanut butter and water to the pan. Stir until everything is combined and heated through.
- Crumble the tofu into the sauce and break it apart with a wooden spoon. Toss until the tofu is coated and heated through.
- Serve the tofu over warm rice with the rest of the green onions, lime wedges and chilies.
Video
Notes
*If you don't own a tofu press, just place your drained tofu between 2 plates to drain some of the liquid. I like to do this while I'm prepping the rest of the ingredients.
Calories: 419kcal, Carbohydrates: 54g, Protein: 17g, Fat: 15g, Saturated Fat: 2g, Cholesterol: 1mg, Sodium: 678mg, Potassium: 275mg, Fiber: 4g, Sugar: 10g, Iron: 3mg
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