Thai Tofu Bowls with Spicy Peanut Sauce

Name: Thai Tofu Bowls with Spicy Peanut Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 28 oz extra firm tofu, cut into 1/2" cubes; 10 oz frozen edamame, thawed; 3/4 cup Spicy Thai Peanut Sauce; 2 cups red cabbage, shaved; 2 large carrots, cleaned and shaved into ribbons; 2/3 jasmine rice, prepared according to package directions; 2 small avocados, peeled and sliced; 1 lime, juiced; 1/3 cup cilantro, chopped; 1 tsp sugar; 1/2 tsp salt; 3 tbsp low sodium soy sauce; 3 tbsp chili garlic paste; 1 1/2 tbsp fresh grated ginger; 1 tbsp honey; 1/2 tbsp sesame oil; 1/2 tsp fish sauce

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Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
4 servings
Calories
679 kcal
Course
Main Course
Cuisine
Asian, Vegetarian, gluten-free

Thai Tofu Bowls with Spicy Peanut Sauce

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

28 oz extra firm tofu, cut into 1/2" cubes
10 oz frozen edamame, thawed
3/4 cup Spicy Thai Peanut Sauce (6 fl oz)
2 cups red cabbage, shaved (140 grams)
2 large carrots, cleaned and shaved into ribbons (120 grams)
2/3 jasmine rice, prepared according to package directions (124 grams dry)
2 small avocados, peeled and sliced (220 grams)
1 lime, juiced
1/3 cup cilantro, chopped
1 tsp sugar
1/2 tsp salt

Tofu Sauce

3 tbsp low sodium soy sauce (1.5 fl oz)
3 tbsp chili garlic paste (1.5 fl oz)
1 1/2 tbsp fresh grated ginger (0.75 fl oz)
1 tbsp honey (0.5 fl oz)
1/2 tbsp sesame oil
1/2 tsp fish sauce

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Instructions

Press tofu. Place tofu on a paper towel lined plate, then cover with another paper towel, and place another plate on top to press the excess liquid out of the tofu. Set aside in the refrigerator for 20 mins.
Prepare tofu sauce. Whisk together all sauce ingredients until smooth. Set aside.
Bake tofu. After the tofu has been pressed, remove from refrigerator and cut into bite size chunks (about 1/2" square). Pre-heat oven to 425°F and line a baking sheet with SILPAT (if desired). Toss tofu chunks with tofu sauce and bake for 20 minutes at 425°F. Flip tofu, then reduce heat to 350°F and bake another 15-20 minutes or until crisp and edges of tofu are browned.
Prep cabbage. While the tofu bakes, toss shaved cabbage with juice of 1 lime, 1 tsp sugar, and 1/2 tsp salt. Set aside.
Assemble bowls. Layer rice, edamame, cabbage, carrots, and avocado in a serving dish. Top with tofu, Spicy Thai Peanut Sauce, cilantro, and crushed peanuts (optional) before serving.

Notes

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Nutrition Information

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Calories 679kcal (34%) Carbohydrates 59g (20%) Protein 38g (76%) Fat 33g (51%) Sodium 904mg (38%) Potassium 842mg (24%) Fiber 17g (68%) Sugar 13g (26%)