Tofu Bowls with Spicy Peanut Sauce

Ingredients

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  14 oz or 397g

• Canola oil

  4 tsp or 18g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Garlic

  Raw

  1 cloves, minced or 3g

• Brown sugar

  4 tsp unpacked or 12g

• Brown rice

  Long-grain, raw

  1 cup or 185g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Peanut butter

  Smooth style, without salt

  4 tbsp or 64g

• Sauce, hot chile, sriracha

  3 tsp or 15g

• Soy sauce

  Made from soy (tamari)

  1 tsp or 6g

• Ginger root

  Raw

  1 tsp or 2g

• Water

  Plain, clean water

  3 tbsp or 44g

• Peas

  Edible-podded, raw

  4 cup, whole or 252g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

Directions

1. Press the tofu using a tofu press or between two flat surfaces with a weight on top, using paper towels to absorb the liquid for about 30 minutes.
2. Cook the rice according to package instructions. Once cooked, fluff with a fork and mix in the sesame oil.
3. Slice the pressed tofu into triangles and place in a shallow dish.
4. Combine three-quarters of the canola oil, first portion of soy sauce for tofu marinade, minced garlic, and three-quarters of the brown sugar. Pour over tofu, ensuring all sides are coated. Marinate for 20 minutes, turning occasionally.
5. For the spicy peanut sauce, mix peanut butter, sriracha, remaining soy sauce, grated ginger, remaining brown sugar, and hot water until smooth.
6. Heat a non-stick skillet over medium heat, add remaining canola oil, and cook tofu pieces until browned on all sides.
7. Remove tofu and sauté snap peas in the skillet until bright green and crisp. Remove to prevent overcooking.
8. Assemble bowls with sesame rice, tofu, and snap peas. Drizzle with spicy peanut sauce and garnish with green onions and sesame seeds.