Satay Tofu Bowl
Servings
2
to 4 servingsCooking time: approx.
20
minutes
A simple veggie dinner featuring a tasty blend of oven-baked tofu, served with creamy peanut sauce and crisp salad. Enjoy!
Ingredients
- Tofu
1 block of extra firm tofu (454g) see notes
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp maple syrup
- Sauce
¼ cup natural peanut butter
3 tbsp soy sauce
1 tbsp maple syrup
2 tbsp rice vinegar
3 tbsp water
1 tsp sriracha sauce
½-inch piece of ginger, grated
- Bowl
¼ to ½ green cabbage
2 mini cucumbers
3 green onions
1 large handful of fresh cilantro
Cooked rice for serving (instant microwave rice or leftover rice)
Red pickled onions (optional)
Roughly chopped peanuts (optional)
Instructions
- Preheat the oven to 400F and place the rack in the middle.
- In a large bowl, combine 2 tbsp soy sauce, 2 tbsp rice vinegar, and 1 tbsp maple syrup. Break the block of tofu with your hands into roughly 1-inch pieces and evenly coat them with the marinade.
- Transfer the tofu onto a baking sheet, leaving some space between each piece. Bake for 15-17 minutes. If needed, finish under the broiler.
- Prepare the peanut sauce by combining all the sauce ingredients: ¼ cup natural peanut butter, 3 tbsp soy sauce, 1 tbsp maple syrup, 2 tbsp rice vinegar, 3 tbsp water, 1 tsp sriracha sauce, and grated ginger (½-inch piece).
- Prepare the salad. Thinly slice the cabbage. Cut the cucumbers into diagonals. Finely slice the green onions. Roughly chop the cilantro. Mix the vegetables together directly on the cutting board.
- Reheat your rice.
- Assemble the bowls with the cooked rice, the baked tofu, and the salad. Top with the peanut sauce and garnish with red pickled onions and chopped peanuts.
Notes
- If time allows, wrap the tofu block in a dish towel and place a heavy object on top. Let it sit for 10-15 minutes. I recommend purchasing Unisoya tofu.
