Crispy Tofu Bowl with Cauliflower Rice #veganeasy #delicious

Crispy Tofu Bowl with Cauliflower Rice is a scrumptious and clean vegetarian tofu dinner bowl equipped and on the desk in below 30 minutes. Drizzle with a creamy and flavorful peanut butter sauce and serve with a aspect of roasted broccolini for a dinner the entire family will love.

http://www.yummsfoodrecipes.com/

additional tofu dinner recipes at the Forked Spoon encompass this candy Chili Tofu with Coconut Rice and Bok Choy and highly spiced Stir-Fried Tofu with Bok Choy.

http://www.yummsfoodrecipes.com/

Tofu is flexible, wholesome, and, fortunate for us, available simply everywhere. This Crispy Tofu Recipe is best for every body who already loves tofu, the occasional vegetarian trying to try tofu, or the busy discern seeking to introduce their children to new meals.

Ingredients

For the peanut sauce

• 1/4 cup reduced sodium soy sauce
• 1/4 cup peanut butter
• 2 tbsp brown sugar
• 3 cloves garlic - minced
• 2 tbsp rice vinegar
• 1/2 tsp ground ginger
• 1 tsp crushed red pepper
• 1/4 cups green onion - chopped
• 2 tbsp sesame seeds

For the Tofu Bowl

• 1 pound broccolini
• 1/4 cup olive oil - divided
• 2 packages firm tofu - drained
• 1 large cauliflower - riced
• 1 tbsp butter
• salt + pepper
• sesame seeds - to garnish
• chopped green onion - for serving

Instructions

For the peanut sauce

1. Add the soy sauce to a small sauce pot over medium heat. Whisk in the peanut butter with the soy sauce until fully blended. Add the brown sugar, garlic, rice vinegar, ground ginger, crushed red pepper, and green onion to the pot and mix well to combine. If the sauce seems too thick, slowly whisk in water until desired consistency is reached. Allow sauce to simmer for 1-2 minutes then remove from heat and stir in the sesame seeds.

For the tofu bowls

1. Preheat oven to 400 degrees F. and line a large baking sheet with parchment paper. Place broccolini on the prepared baking sheet and drizzle with olive oil. Gently toss to coat. Sprinkle with salt and pepper. Transfer baking sheet to the oven and bake for approximately 20 minutes.
2. Slice tofu crosswise in half into approximately 1/2-inch-thick pieces. Cut each piece diagonally into 2 large triangles and once more into smaller triangles. Drain the tofu on top of several pieces of paper towels for approximately 10 minutes.
3. As the tofu is draining, prepare the cauliflower rice. In a large food processor, pulse the cauliflower into small rice-like pieces. Heat a large skillet over medium-high heat. Add the butter and the cauliflower rice and sauté for approximately 4-5 minutes, stirring frequently. Remove from heat and season with salt and pepper, to taste.
4. Heat a large non-stick skillet over medium-high heat. Add approximately 1 tablespoon of olive oil to the skillet and brown the tofu for approximately 4 minutes on each side. Remove from heat and repeat with any remaining tofu.
5. Prepare the tofu bowls by dividing cauliflower rice, roasted broccolini, and tofu triangles. Drizzle with the desired amount of creamy peanut sauce and sprinkle with sesame seeds and chopped green onion, if desired. Enjoy!

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