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. Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Jasmine rice • Red cabbage • Snow peas • Ginger sauce (water, sugars (brown sugar, glucose), vinegar, tomato paste, miso powder (fermented soybeans, salt), soy sauce (soybean, maltodextrin, salt), ginger, vegetable oil, modified corn starch, salt, garlic powder, spices, natural flavour (wheat, soy), xanthan gum, citric acid, potassium sorbate) (soy, wheat) • Peanuts • Peanut butter (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) (peanut) • Rice vinegar (rice vinegar, sugar, salt) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat).

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Sesame

Tree nuts

Fish

Gluten

Peanuts

Utensils

Baking Sheet

Measuring Spoons

Strainer

Small Bowl

Large Non-Stick Pan

Medium Pot

Whisk

Measuring Cups

Medium Bowl

Tags

30-min-or-less

Veggie

Quick

Climate-conscious

Ingredients

Tofu

1 unit(s)

Jasmine Rice

0.75 cup

Red Cabbage, shredded

113 g

Snow Peas

113 g

Peanuts, chopped

28 g

Ginger Sauce

4 tbsp

Seasoned Rice Vinegar

1 tbsp

Peanut Butter

1 unit(s)

Soy Sauce

0.5 tbsp

Salt

0.25 tsp

Pepper

0.125 tsp

Oil

2.5 tbsp

Preparation

Before starting, preheat broiler to high.
Wash and dry all produce.
To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
Remove from heat. Set aside, still covered.

Pat tofu dry with paper towels, then cut into 1-inch cubes.
On an unlined baking sheet, toss tofu with 1 1/2 tbsp (3 tbsp) oil. Season with salt and pepper.
Broil in the middle of the oven for 9-11 min, stirring halfway through cooking, until golden.

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

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

When tofu is almost done broiling, reheat the same pan over medium-low.
While the pan heats, to another medium bowl, add peanut butter, soy sauce, remaining vinegar, remaining ginger sauce and 1/3 cup (2/3 cup) hot water, then whisk to combine.
When the pan is hot, add prepared sauce.
Cook for 30 sec-1 min, stirring often, until sauce thickens slightly. (TIP: For a lighter sauce, add 1-2 tbsp of water at a time, until desired consistency is reached.)
Remove from heat. Add tofu, then stir to coat.