Baked Tofu Bowl with Coconut Rice, Vegetables, and Peanut Sauce

Baked Tofu Bowl with Coconut Rice, Vegetables, and Peanut Sauce

For the tofu:

  • 1 lb firm tofu

  • 1 Tbs. cornstarch

  • 2 Tbs. soy sauce

  • 2 Tbs. oil

  • 1 tsp. gochujang (or your favorite hot sauce))

For the coconut rice

  • 1 cup jasmine rice

  • 1- 15 oz. can coconut milk

  • kosher salt

For the peanut sauce

  • 2 Tbs. vegetable or grapeseed oil

  • 2 cloves garlic, minced

  • 1 Tbs. fresh ginger, grated

  • 1/2 cup peanut butter

  • 3/4 cup water

  • 1/4 cup soy sauce

  • 2 Tbs. lime juice or rice wine vinegar

  • 1 Tbs. honey (or more to taste - also depends on if your peanut butter has sugar in it)

  • 2 Tbs. sesame oil

  • 1 tsp. gochujang (or your favorite hot sauce)

Serve with

  • 1 cup thinly sliced carrots

  • 1 cup thinly sliced cucumber

  • 1 cup thinly silced mangos

Garnish with lime wedges and cilantro

Preheat oven to 425°F. Line a sheet tray with parchment paper

Using paper towels or clean cloths, gently press the water out of the tofu. Try and get the tofu as dry as possible. Cube the tofu into 2” pieces.

In a small bowl combine the soy sauce, oil, and gochujang. Toss with the tofu. After coated with the soy mixture, toss with cornstarch

Place the tofu on the prepared baking sheet and bake for 20 to 25 minutes or until edges are golden brown.

To make the rice combine the rice, coconut milk and pinch of salt together in a small pot. Bring to a boil, reduce heat to low, and continue cooking for 15 to 20 minutes or until all of the liquid is absorbed. Remove from heat and let rice sit while the rest of the dish is made.

To make the peanut sauce add oil to a medium saute pan over medium low heat. Add the garlic and ginger and saute for about 30 seconds. Add the peanut butter, water, soy sauce, lime juice, honey, sesame oil and gochujang (if using). Continue cooking the peanut sauce over medium heat, whisking occasionally until the peanut sauce is smooth. (Peanut sauce will look broken at the beginning but keep whisking and it will come together.) Set aside.

Serve by dividing the rice into 4 bowls. Top with tofu, carrots, cucumber, mango and a drizzle of the peanut sauce.

Makes about 4 servings

Fridge ForagingAmanda Frederickson2 Comments