Thai Peanut Tofu Bowl with Rice & Seasonal Vegetables
Incorporate seasonal ingredients, crispy tofu, and quick-cooked brown rice into this super easy Thai Peanut Tofu Bowl to throw together for your next meal.
Prepare tofu: Wrap drained tofu block in a clean kitchen towel or paper towels and place on a plate. Place a heavy object on top for 15-30 minutes to press out liquid. You can press the tofu overnight in the fridge as well. Alternatively, you can use super firm, pre-pressed tofu. When tofu is drained, cut into 1 inch cubes.
While waiting for the tofu to drain, blend peanut sauce ingredients in a blender or food processor until smooth. Cut snap peas, carrots, avocado, and green onions and set aside for later.
Toss prepared tofu in cornstarch, rice vinegar, soy sauce, and sesame oil.
Heat large pan over medium-high heat and add olive oil. Add cubes tofu in a single layer to pan and pan-fry all sides until golden, about 10 minutes. When tofu is done cooking. set aside on a cooling rack. Add brown rice into same pan and heat until warm. Alternatively, you can microwave the brown rice according to package instructions for 90 seconds.
To plate: Divide rice, vegetables, and tofu between four bowls. Drizzle with peanut sauce. Garnish with green onions and sesame seeds. Store any leftovers in the refrigerator for up to 4 days.