Recipe
Asian Tofu Bowl
Prep: 15Cook: 15Total: 30
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
Instructions
- Cut the tofu into rectangles lengthwise.
- 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.
- Repeat this for each rectangle, moving to a new dry spot on the towel each time.
- 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.
- 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.
- Cook for another 2 minutes and then transfer to bowls.
Nutrition Info:
- Serving Size: 2
Find it online: https://thetoastedpinenut.com/asian-tofu-bowl/