Thai Peanut Tofu Bowl with Rice & Seasonal Vegetables
Mackenzie Burgess, RDN
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.
While waiting for the tofu to drain, add all peanut sauce ingredients to a bowl and whisk with a fork until until smooth.
When tofu is drained, cut into 1 inch cubes. Toss prepared tofu in cornstarch, rice vinegar, soy sauce, and sesame oil.
Heat a large pan over medium-high heat and add the 1 tablespoon olive oil. Add cubes of tofu in a single layer to the 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.