Crispy Tofu Bowls with Spicy Peanut Butter and Celery
Serves
2
30 minutes

Crispy Tofu Bowls with Spicy Peanut Butter and Celery

Pin Recipe
Pantry

1/4 cup olive oil

1/2 cup natural peanut butter

1 1/2 tbsp soy sauce

2 tbsp rice wine vinegar

1 1/2 tbsp brown sugar

2 tbsp gochujang

1 tsp sesame oil

1/8 tsp msg (optional)

Rice to serve

Produce

1 cucumber

2 celery stalks

4 cloves garlic

Chives to garnish

Protein

1 pack extra firm tofu

Dairy

Peanut Gochujang Sauce

1/2 cup natural peanut butter

1 1/2 tbsp soy sauce

2 tbsp rice wine vinegar

1 1/2 tbsp brown sugar

2 tbsp gochujang

1 tsp sesame oil

1/8 tsp msg (optional)

Pre Recipe Prep

  • Slice celery stalks on a bias into thin slices
  • Slice cucumber lengthwise. Smash lightly to crush and then chop cucumber into small pieces. Sprinkle with salt.
  • Finely chop chives.
1.

Press your tofu

Slice tofu lengthwise, wrap slices in dry towel, and place something heavy on top. Set aside for at least 10 minutes - 1 hour.

2.

Make your sauce

In a small bowl, mix 1/2 cup natural peanut butter, 1 1/2 tbsp soy sauce, 2 tbsp rice wine vinegar, 1 1/2 tbsp brown sugar, 2 tbsp gochujang, 1 tsp sesame oil, 1/8 tsp msg (optional). Add up to 1/4 cup water to thin out a bit, you want a thick consistency but thin enough to drizzle. Set sauce aside.

3.

Make your crispy garlic

Thinly slice your garlic into even pieces, using a mandolin if you've got it. Add 1/4 cup oil to a large frying pan, add garlic pieces to cold oil, then heat over medium heat and cook until lightly golden brown. Remove from oil and place on paper towel to drain, leaving oil in the pan. Sprinkle with salt and set aside.

4.

Cook your tofu

Slice tofu into 1 inch cubes. Heat remaining garlic oil over medium high heat. Add tofu and cook until crispy and golden on all sides (about 1 minute per side). Once cooked, turn off heat and add half of your peanut sauce to the pan. The sauce will solidify and caramelize onto the tofu and this is perfect. Mix well and serve.

5.

Serve

Serve bowls with rice as the base, cucumber, celery, tofu and top with reserved sauce, crispy garlic and fresh chives.

6.
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