Rice Bowl with Tofu in a Thai Peanut Sauce

Post by Megan Stulberg

My boyfriends works at PETA, which is basically a Vegan Girlfriend’s dream. He’s pretty great, for many reasons, but a bonus is that he used to do cooking videos for PETA2. I’m not going to link to it because he’d probably kill me, but there’s a super cute one he did about peanut butter a few years back and this sauce is in it. We made it together last month, and then I further modified it for this dish.

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INGREDIENTS: 

For the sauce…

  • 3/4 – 1 cup light coconut milk
  • 1/3 cup organic smooth peanut butter
  • 2 limes, juiced
  • 2 tbsp gluten-free soy sauce
  • 1 tbsp garlic powder
  • Black pepper and sea salt, to taste

For the rest of it…

  • 1 block extra-firm tofu (non-GMO if possible)
  • 1 cup texmati rice
  • Handful of fresh cilantro, chopped
  • Lime slices, for garnish
  • 2 tbsp cold-pressed EVOO

IMG_8569DIRECTIONS:

  1. Prepare tofu by pressing tofu in paper towel to remove excess moisture.
  2. Bring a pot of water (1 3/4 cup) to boil. Add rice, lower heat, then leave covered to cook for approximately 15 minutes. Every few minutes, stir rice with wooden spoon to prevent sticking. Remove from heat once all water has evaporated and set aside to cool.
  3. While rice is cooking, slice tofu into bite-size cubes. In large saucepan on high heat, add olive oil and wait for it to sizzle. Reduce to low heat, then add tofu to pan. Let tofu fry, flipping occasionally.
  4. Begin the sauce! Add coconut milk to another saucepan on medium heat, then lime juice, garlic powder, salt, pepper and soy sauce. Stir peanut butter like CRAZY before adding it — seriously, this is important or else it’ll be a pain to combine! Also, make sure the peanut butter is room temperature, or even pop it in the microwave for a few to melt it a bit. Anyways, add peanut butter by the tbsp, stirring as you go. The end result should be a creamy, pourable sauce.
  5. If tofu isn’t browned yet, raise to high heat for a minute or so. Add tofu to the other saucepan and thoroughly coat tofu in the peanut sauce.
  6. Serve tofu on a bed of rice, topped with fresh cilantro and lime slices for garnish.

Yum! Makes 4 lunch servings or 2 big dinner servings.

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Super Easy Tofu & Veggie Rice Bowl

By contributor Megan Stulberg

I used to despise tofu but it has quickly become my favourite plant-based protein to cook with! I love making this dish because it uses minimal ingredients, takes no more than 15 minutes to prepare, and the tofu is so flavourful.

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Ingredients…

  • 1 350g package extra-firm tofu (organic if possible)
  • 1 medium avocado, cored and sliced
  • 1 cup cremini mushrooms, sliced
  • 1 cup raw spinach, washed
  • 1/2 cup whole-grain brown rice
  • 1/4 cup gluten-free soy sauce
  • 2 tbsp nutritional yeast flakes
  • 2 tbsp cold-pressed extra virgin olive oil
  • 1 tbsp ground basil
  • 1 tbsp ground rosemary
  • Salt and pepper, to taste

Directions…

  1. Boil water. Add rice and cook covered for 10 minutes. Drain and set aside.
  2. Press tofu for 15 minutes to remove excess water. Slice entire block into large, thin triangles.
  3. On medium heat in a large saucepan, heat dash of olive oil until it sizzles.
  4. Place tofu in pan. Add soy sauce, nutritional yeast, seasonings and additional olive oil slowly while the tofu cooks. Flip regularly. Once dark in colour and firm in texture, remove from heat and set aside.
  5. In same saucepan, saute mushrooms until golden brown in colour.
  6. Mix together rice, tofu, mushrooms and spinach in large bowl.
  7. Serve topped with avocado slices and a dash of black pepper.

Makes 2 portions (I usually pack the leftovers as lunch the next day!)