Peanut and sesame tofu bowl
FOR THE SESAME TOFU
1 block firm tofu
1 tbsp corn starch
1 tbsp sesame oil
1 tbsp low sodium soy sauce or tamari for GF
1 tbsp sriracha optional
everything but the bagel seasoning
FOR THE PEANUT SAUCE
1/2 cup unsalted peanut butter
1/4 cup low sodium soy sauce or tamari for GF
1 tbsp sesame oil
1 lime juiced
1 tbsp sriracha
1 jalapeño chopped, seeds & stems removed if you’re sensitive to heat
1 clove garlic
1 inch fresh ginger
1/4 cup water
FOR THE NOODLE SALAD
8 oz vermicelli rice noodles dry
1 red bell pepper thinly sliced
1/4 head purple cauliflower shredded
1/4 head green cabbage shredded
1 zucchini shredded or spiralized
cilantro, lime wedges for serving
-Remove the tofu from the package and place between two plates to press. Allow it to sit for 20-30 minutes, draining the liquid as needed.
-While the tofu is pressing, prepare the veggies and noodles. Bring a large pot of water to a boil. Add the noodles and cook according to the package instructions.
-Drain and rinse with cold water.
-Add the noodles to a large bowl with a drizzle of sesame oil. Cut all of the veggies and add to the noodles. Toss to combine.
-Add all of the peanut sauce ingredients to a food processor or blender and blend until combined. Taste and adjust seasoning as needed. Set aside.
-Combine the corn starch, sesame oil, soy sauce and sriracha in a shallow dish. In a separate dish, add a layer of everything but the bagel seasoning. Cut the tofu into squares, blocks or triangles and add to the marinade. Coat on both sides then transfer to the bagel seasoning and coat on both sides.
-Heat some olive oil in a non-stick pan over medium heat. Add the coated tofu to the hot pan and cook for 2-3 minutes on each side, or until browned and crispy. Remove from the pan.
Right before serving, toss the noodles/veggies with half of the peanut sauce. Serve the noodles/veggies in separate bowls topped with the tofu, cilantro, lime wedges and a drizzle of the remaining peanut sauce.
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