Shredded tofu peanut bowls

Shredded tofu peanut bowls

Tags

Rice

Cook

Ingredients

  • 1 block tofu, grated
  • 2 tbsp vegan mayo
  • 2 tbsp soy sauce
  • 2 tsp rice vinegar
  • 1 tbsp water
  • 2 tbsp nooch
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp smoked paprika
  • 1 tsp parsley
  • 1 tsp thyme
  • ¾ cup smooth peanut butter
  • ⅓ cup soy sauce
  • 3 tbsp rice vinegar
  • 2 tbsp sesame oil
  • 1 tbsp sriracha
  • 2 tsp agave
  • 1 tsp ginger, minced
  • 2 cloves garlic, minced
  • 2 cups cabbage, sliced
  • 1 cup carrot, julienned
  • 1 red pepper, thinly sliced
  • 1 red onion, thinly sliced
  • 1 cup edamame
  • ½ cup cilantro, chopped
  • Cooked rice
  • Spring onion, thinly sliced
  • Crushed peanuts

Steps

  1. Heat a pan over medium heat, add cooking oil and half the tofu. Spread into an even layer and cook until golden brown. Repeat with the other half.
  2. Meanwhile mix tofu sauce by combining the mayo, soy sauce, rice vinegar, water, nooch, garlic powder, onion powder, smoked paprika, parsley and thyme in a small bowl.
  3. In a medium bowl whisk together peanut butter, soy sauce, rice vinegar, sesame oil, sriracha, agave, ginger and garlic.
  4. Add 1 tablespoon of hot water to the sauce at a time, until it is smooth creamy and pourable . Taste and adjust seasonings.
  5. Once the second batch of tofu is browned, add the first batch back to the pan and pour over the sauce. Stir to combine and cook for another few minutes.
  6. In a large bowl mix the cabbage, carrot, red pepper, red onion, edamame and cilantro. Pour in 1 cup of the peanut sauce and toss to coat. Set aside.
  7. Divide rice into four bowls. Add equal portions of the tofu and slaw. Drizzle on more peanut sauce and garnish with green onion and crushed peanuts.