Asian Tofu Bowl

You know that block to tofu in your fridge? The one that you bought with such high hopes but each night at dinnertime prep you’re all like “nahhh.” Well, friends, I got you covered.

Tofu has this amazing nature about it that it takes on the flavors of whatever it’s in and around. It’s like a blank canvas and without some serious jazzing, it really doesn’t excite me at all. I use tofu as a cue to to become a culinary Jackson Pollock and throw as much flavor on that canvas as possible. You get me. You can taste it through the screen, can’t you?

Plus this is honestly SO easy. If you ever make a tofu dish in your life, make it this one. Or this one. But at least make it once so you can feel good about yourself for trying new things, being adventurous,  have a talking point at the water cooler, etc. etc.

I’d continue chatting about tofu, but I’m thiiis close to laying my head on my pillow and snoozing out, so I’ve got my eye on the prize people. That prize is sleepy time. Aka tossing and turning and flipping my pillow five times before I douse it with lavender oil and pass out from the fumes. What? That’s not how you drift off to dreamland?

So let’s make an Asian Tofu Bowl!! It’s the perfect lunch or dinner and honestly, I’m obsessed with it. My youngest son even tried some tofu which turned into one of those moments I was celebrating in my head but outwardly was a stone faced British solider for fear he’d NEVER do it again if he saw my excitement. Reverse psychology, you know how it goes.

First you want to press out the extra moisture from your tofu. Cut the tofu into long rectangles. Fold a thin, clean dish towel in half and place the tofu inside. Gently press on the tofu so the extra moisture goes in the towel.

Don’t press so hard that you smush the tofu. You want to keep the rectangle whole so it makes pretty cubes when you cut it and doesn’t crumble when you cook it.

Cut it in cubes and set aside in a bowl.

Saute the bell pepper and onion in coconut oil. Cook for about 5 minutes until things soften and begin to get light brown.

Add the tofu cubes, garlic, and grated ginger. Continue to cook until the tofu browns a bit, about 5 minutes.

While to tofu is cooking, combine the soy sauce, almond butter (or peanut butter), agave, and sesame oil in a jar. Shake or mix it to combine.

Add the sauce to the pan and toss until everything is coated.

I cooked for another 2 minutes and then transferred to bowls.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

VG Vegetarian

Asian Tofu Bowl

Recipe by:Lindsay Grimes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Prep: 15Cook: 15Total: 30

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Ingredients

• 14 oz extra firm tofu, cut lengthwise in rectangles
• 1/2 red bell pepper, chopped
• 1/2 sweet onion, chopped
• 2 tablespoons coconut oil
• 1 garlic clove, minced
• 1/2 teaspoon grated ginger
• pinch sea salt
• 2 tablespoons soy sauce
• 1 tablespoon almond butter
• 1 tablespoon agave
• 1 teaspoon sesame oil

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Instructions

1. Cut the tofu into rectangles lengthwise.
2. Fold a thin, clean dish towel in half and place the tofu inside. Gently press on the tofu rectangle so the extra moisture goes in to the towel.
3. Repeat this for each rectangle, moving to a new dry spot on the towel each time.
4. Don’t press so hard that you smash the tofu. You want to keep the rectangle whole so it doesn’t crumble when you cut it.
5. Cut it in cubes and set aside in a bowl.
6. Saute the bell pepper and onion in coconut oil. Cook for about 5 minutes until things soften and begin to get light brown.
7. Add the tofu cubes, garlic, and grated ginger.
8. Continue to cook until the tofu browns a bit, about 5 minutes.
9. While to tofu is cooking, combine the soy sauce, almond butter (or peanut butter), agave, and sesame oil in a jar. Shake or mix it to combine.
10. Add the sauce to the pan and toss until everything is coated.
11. Cook for another 2 minutes and then transfer to bowls.

Nutrition Info:

• Serving Size: 2

© The Toasted Pine Nut

Enjoy!! xo