As a vegetarian, I used to skip the tofu chapters of cookbooks entirely, ignoring the various recipes and never preparing it at home. Who knew that during my first year of being vegan, I'd end up finding tofu absolutely addictive? This dish is inspired by the Thai Noodle Bowl I sometimes carry out from Whole Foods. I baked tofu cubes after marinating them in a sesame oil-based sauce, and could hardly stop eating them right from the baking dish. Served over jasmine rice with raw vegetables and a peanutty dressing, this makes a refreshing and flavorful meal. The only problem with this recipe is that I ran out of leftovers way to soon.
Sesame Tofu Bowl with Peanut Dressing
1 container extra firm tofu, pressed for 30-45 minutes then cubed
1 teaspoon minced fresh ginger
2 cloves garlic, minced
2 Tablespoons sesame oil
2 Tablespoons Bragg liquid aminos or soy sauce
1 heaping teaspoon Thai garlic chili pepper sauce
5 Tablespoons crunchy organic peanut butter (or non-crunchy)
1/4 cup water
2 Tablespoons rice vinegar
1 Tablespoon maple syrup
1 Tablespoon Bragg liquid aminos or soy sauce
1/2 teaspoon Sriracha or hot sauce
salt to taste
Other Bowl ingredients:
raw vegetables such as purple cabbage, scallions, and orange bell pepper, thinly sliced, and baby spinach
fresh cilantro, chopped
Prepare the marinated tofu by whisking the marinade ingredients (ginger through Thai garlic chili pepper sauce). Place the tofu cubes in a shallow baking dish and pour marinade over them. Gently stir and place in the refrigerator for a couple of hours. Stir occasionally if you get the chance. Then preheat the oven to 450 degrees. Bake the tofu for about 25 minutes, stirring occasionally.
Prepare the peanut dressing by whisking the peanut butter through salt. Set aside.
Prepare the rice, chop the vegetables, and zest some lime peel. Combine everything in a couple of bowls and drizzle with preferred amount of dressing.