spicy peanut sauce tofu bowls

ok, so i may have briefly mentioned here that i watched a documentary about eating plant-based and i was equally curious and alarmed and had maybe decided i was going to try that route just so ‘see’ how it ‘feels.’ yes i just made a delicious chicken dish here, but i delivered it to my parents so they could enjoy it, and yes i ate the most insane dan dan lamb noodles at tiger fork in d.c. the other week (if you find yourself out that way, goooo go go! they have the cutest alleyway patio set-up, contactless ordering, super fun tinctures + cocktails, and the lamb noodles!!!,) BUT, it’s mostly been plants around here and it mostly feels good. would love to chat about this if anyone here eats plant-based or is tiptoeing in that direction - i’m all ears and at this point, the pandemic has rearranged just about every part of our lives so why not give this a whirl, too?

anyway, spicy peanut sauce tofu bowls!! this was born out of a desire to have an easy, inexpensive plant-based meal that feels like what i imagine when i close my eyes and dream that takeout shows up. except when tofu shows up it’s a little sad and was-once-crispy and your rice has permanently walled itself into a plastic container. this is better, i promise.

the ultimate crisp factor on the tofu is KEY here, so please please make sure you’re getting as much liquid out as possible (explained below) and do (claps) it (claps) up (claps) with the spicy peanut sauce. customize that baby however you like - i like it to be super silky and bright and the spicier the better. have a day here, friends!!

spicy peanut sauce tofu bowls
makes: 4 servings
prep time: 10 minutes
cook time: 30 minutes

for the tofu:
2 blocks extra firm tofu
2tbsp arrowroot powder (cornstarch will work here, too)
1tsp salt
1tsp black pepper
1tsp garlic powder
1tbsp olive oil

2c white or brown rice (or noodles, or quinoa! get wild)

for the veggies:
2 red bell peppers, sliced thin
1c carrots, grated or sliced thin
4 mini cucumbers, center removed and sliced thin
1/2c basil, chopped
a few splashes of rice wine vinegar
juice of 1 lime

for the sauce:
3/4c creamy peanut butter
1tbsp rice wine vinegar
1tbsp red chili paste (you can use sriracha here, too)
1tbsp coconut aminos
2tsp sesame oil
tsp red pepper flake
1/2c or more of water, to thin

chopped peanuts, sesame seeds, lime juice, and basil for topping, optional but 10/10 encouraged

preheat oven to 450.
lay a kitchen towel flat, and place a few paper towels on top. set the blocks of tofu inside, and wrap the towels on top of and around the tofu. place a heavy pan, pot, book (anything legit heavy) on top so that as much of the liquid as possible squeezes out of the tofu. you can repeat this process as needed, but once for 5-8 minutes should do the trick.

remove the tofu from the wrappings, and dice into cubes. toss in the arrowroot powder, then place on a parchment-lined baking sheet. drizzle with oil and toss with spices, and bake for 25-30 minutes or until crispy and golden.

cook the rice.

while the tofu cooks, toss the veggies with vinegar, lime, and basil, and set aside. whisk the ingredients for the sauce until smooth, and adjust any flavors you like as needed.

once the tofu is out of the oven, toss in the sauce while hot. from here, we get to assemble the bowls (aka party time.) rice first, then veggies, then tofu, more sauce if you’d like - trust me, you’d like - and any extra toppings you want for a full send experience.