Crispy Tofu Rice Bowls with the Best Thai Peanut Sauce
Hands-on time
Cook time
Total time
Author: Erica
Yields: 2-3 servings with some peanut sauce leftover
Ingredients
For the tofu:
16 oz extra firm tofu, sliced into small triangles
1/4 cup cornstarch
1 tsp kosher salt
about 2 Tbsp high-heat oil such as safflower or canola oil
For the peanut sauce:
1 cup full-fat coconut milk
1/4 cup sweet soy sauce (also called kecap manis, such as ABC brand)
2.5 Tbsp creamy peanut butter*
1 Tbsp minced fresh ginger
1 tsp red Thai curry paste
For serving:
steamed rice
steamed broccoli
sliced green onions
chopped peanuts
Instructions
To make the crispy tofu:
Mix together the cornstarch and salt in a bowl. Coat each tofu triangle in the mixture and set on a plate. (Also: you can skip the cornstarch and salt if you prefer; the result won't be as crispy but will still be delicious.)
Heat a large pan over medium-high heat. Add 2 teaspoons of oil and, once hot, add tofu triangles. (You will want to do this in batches so that the pieces don't touch each other.) Fry until golden brown, about 6 minutes per side. Remove to a plate covered in paper towels to drain. Repeat with remaining tofu, using 2 teaspoons of oil per batch.
To make the peanut sauce:
Blend together all ingredients. Warm in the microwave or on the stove before serving.
To serve:
Layer bowls with rice, broccoli, and crispy tofu. Top with peanut sauce, green onions, and chopped peanuts. Enjoy!
Notes
*Use whatever kind of peanut butter you prefer, from all-natural to quite processed.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/03/crispy-tofu-rice-bowls-with-the-best-thai-peanut-sauce/