SPICY PEANUT TOFU BOWLS
INGREDIENTS:
- 3 garlic cloves
- 1 inch piece ginger, roughly chopped
- 4 Tbsp soy sauce
- 1 Tbsp seasoned rice vinegar
- 2 Tbsp fresh lime juice
- 1 Tbsp honey
- 1/4 cup cold water
- 3 Tbsp sesame oil
- 1/4 cup olive oil
- 1/2 cup peanut butter
- add everything to the bowl of a food processor. blend till smooth.
FOR THE SALAD:
- 3-4 persian cucumbers, julienned
- 2 large carrots, peeled, julienned
- 4-5 radishes, thinly sliced
- 2 (10 oz. / 300 gram) packages extra firm tofu, drained, pressed and cubed
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 2 cups neutral oil, for frying
- 6 medium shallots, peeled and thinly sliced
- 1 (8 oz / 250 grams) package thin rice noodles
- red pepper flakes, for serving basil, mint, cilantro, lime and crushed peanuts,
Cooking steps
Step 1
for serving
Step 2
add the cubed tofu to a large bowl and toss with the cornstarch and soy sauce. heat the oil in a large frying pan over medium heat. add the tofu to the frying pan and fry until lightly browned and crispy, stirring occasionally, 5-6 minutes. remove the tofu and let drain on paper towels.
Step 3
fry the shallots in the same oil you fried the tofu in, letting brown and crisp, 3-4 minutes. remove using a spider and spread out on paper towels, letting drain and cool.
Step 4
add the rice noodles to a large bowl and pour boiling water over the noodles. let sit, stirring occasionally, until soft, 8-10 minutes. drain.
Step 5
to assemble: fill bowls with rice noodles. top with julienned carrots and cucumbers, sliced radishes, cubes of tofu and peanut dressing. top with red pepper flakes, fresh herbs, crispy shallots, crushed peanuts and lime. serve fresh.
