Buddha Bowl with Peanut Tofu
For tofu to taste good, it needs to have an irresistibly crispy outside, a soft and fluffy inside, a delicious sauce, plus more delicious sauce. This peanut sauce is the key here and is amazing in any other dish as well.
For the tofu:
1 block extra firm tofu
1 tbsp low sodium tamari or soy sauce
1 tsp toasted sesame oil
40 g corn starch
120 g peanut sauce
190 g peanut butter
3-4 tbsp soy sauce or tamari
1-2 tbsp maple syrup
1 tbsp toasted sesame oil
2 tbsp rice vinegar
½ cup warm water to thin or more as needed
½ tsp ground ginger
2 small cloves garlic, minced
1 tbsp lime juice
1/4-1/2 tsp chilli flakes
Remove the tofu from the package and drain out the excess liquid.
Chop the tofu into small cubes, about 1/2 to 1 inch. Add to a bowl with the marinade (1 tbsp tamari, 1 tsp sesame oil, and 1 tbsp maple syrup or honey). Let marinate for about 20 minutes.
Preheat the oven to 180°C.
Once marinated, toss with the cornstarch, then toss with the breadcrumbs. Add to a baking sheet lined with parchment paper, leaving space between each piece so they can really get crispy.
Bake for 25-30 minutes or until golden brown and crispy.
While baking, prepare your sauce and veggies. The sauce makes more than you will need for this recipe, but it stores really well in the fridge so you can save it for noodles or use as a dip for veggies.
Add all ingredients aside from the water and whisk together until smooth. Slowly pour in the water until your desired consistency is reached. Start with 1/4 cup and add more as needed.
When the tofu is done, remove from the oven and let cool for 5 minutes. Toss with 1/2 cup of the sauce.
Serve with your favourite veggies