Have you ever made a dish that transported you to a favorite restaurant?
That’s what this Coconut Peanut Tofu bowl did. I am not being braggy when I say “damn this was good!!”
It was sooooo easy to make. If you’re not into tofu, you can substitute chicken with no problem.
Make sure you save this post, so you can make it later!
(2) blocks extra-firm tofu, pressed*
3 tablespoons low sodium soy sauce or tamari*
2 tablespoons cornstarch
1 cup black rice*
1/2 cup full fat coconut milk*
1 1/4 cups water
pinch of salt
1/2 cup unsalted peanut butter*
1 cup full fat coconut milk*
2 tablespoons low sodium soy sauce or tamari*
2 tablespoons maple syrup*
Fresh Ginger, to taste or 1 drop doTERRA Ginger Essential Oil
Garlic cloves, to taste*
Juice of 1 lime*
Garlic Chili Paste, to taste
Press tofu for 30 mins
Set oven to 400F, line baking pan with silicone sheet or parchment paper
Slice tofu into 2 inch squares
Place in bowl
Drizzle soy sauce or tamari, sprinkle cornstarch and gently hand toss to combine.
Spray or rub olive oil on silicone sheet. Place tofu on pan, spray lightly with oil. Bake 25 mins until crispy.
Add rice to boiling water, coconut milk and pinch of salt. Simmer for 30 mins. Liquid will not completely evaporate.
Add sauce ingredients to blender and mix until smooth.
Pour into saucepan to gently heat– stir constantly to avoid scorching
Add baked tofu to sauce
Serve over coconut black rice
Sprinkle peanuts and cilantro on top (optional)