Satay-Inspired Tofu Bowls

Veggie

Quick

with Snow Peas and Crunchy Red Cabbage Slaw

6 min

Difficulty: 2/3

Asian

The key to any tofu dish is a bold sauce. Peanut butter, ginger sauce, rice vinegar and soy unite to create a rich and flavourful satay-style peanut sauce that takes this tofu and veggie bowl to the next level.

Allergens

Sulphites

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Sesame

Fish

Peanuts

Utensils

Baking Sheet

Measuring Spoons

Strainer

Small Bowl

Large Non-Stick Pan

Medium Pot

Whisk

Measuring Cups

Medium Bowl

Tags

Veggie

Quick

Climate-conscious

Ingredients

Tofu

1 unit(s)

Jasmine Rice

0.75 cup

Red Cabbage, shredded

113 g

Snow Peas

56 g

Cilantro

7 g

Peanuts, chopped

28 g

Ginger Sauce

4 tbsp

Seasoned Rice Vinegar

2 tbsp

Peanut Butter

2 unit(s)

Soy Sauce

1 tbsp

Salt

0.25 tsp

Pepper

0.125 tsp

Oil

2.5 tbsp

Preparation

Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
Meanwhile, using a strainer, rinse rice until water runs clear.
Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
Remove the pot from heat. Set aside, still covered.

Pat tofu dry with paper towels, then cut into 1-inch cubes.
Toss tofu with 1 1/2 tbsp (3 tbsp) oil on an unlined baking sheet. Season with salt and pepper.
Broil in the middle of the oven, stirring halfway through cooking, until golden-brown, 9-10 min.

Meanwhile, finely chop cilantro.
Add half the vinegar, half the cilantro, 1 tbsp (2 tbsp) ginger sauce and 1/2 tbsp (1 tbsp) oil to a small bowl, then whisk to combine.
Add cabbage to a medium bowl, then season with salt. Using your hands, massage until slightly tender, 1 min.
Drizzle with dressing, then toss to combine. Set aside.

Heat a large non-stick pan over medium-high heat.
While the pan heats, trim snow peas.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then snow peas. Cook, stirring often, until tender-crisp, 4-5 min. Season with salt and pepper.
Remove from heat.
Transfer snow peas to a plate.

When tofu is almost done broiling, reheat the same pan over medium-low.
While the pan heats, add peanut butter, soy sauce, remaining vinegar, remaining ginger sauce and 1/3 cup (2/3 cup) hot water to another medium bowl, then whisk to combine.
When the pan is hot, add prepared sauce.
Cook, stirring often, until sauce thickens slightly, 1-2 min. (TIP: For a lighter sauce, add 1-2 tbsp of water at a time, until desired consistency is reached.)
Remove from heat. Add tofu and stir to coat.