VG Vegetarian

Asian Tofu Bowl

Prep: 15Cook: 15Total: 30


  • 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


  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