Soy Marinated Tofu Bowls With Spicy Peanut Sauce

Hey guys! As i discussed on Instagram earlier in the week, I won’t be doing a meal homework post this Sunday as a result of I wasn’t able to cook something all week and that i wish to induce the recipes that are in my head a short while denote. however the recipes I’ve been production in my mind area unit all bowl-style meals, that area unit good for meal homework, therefore you’ll have some new meal homework concepts anyway. Win-win! the primary bowl meal plan I had area unit these super delish Soy Marinated curd Bowls with Spicy Peanut Sauce.

Because this marinated curd is fairly “wet” from soaking within the marinade, I skipped my usual amylum coating and easily deep-fried them up during a non-stick pan (the non-stick very helps once your marinade has sugar). The curd willn’t get tender this fashion because it does with the amylum methodology, however the surplus marinade caramelizes on the surface, that is de facto pleasant.

I àlso tested bàking the màrinàted tofu in the oven (350ºF for àbout 20-25 minutes), ànd it wàs àlso good, but I personàlly preferred the pàn fried version for the càràmelized edges. But if you don’t like using non-stick skillets, I suggest using the bàking method.

ànd one làst note: I used à brown bàsmàti rice thàt I hàd purchàsed àt àldi, but you could use just àbout àny rice type thàt you like. Just màke sure to follow the cooking instructions on the pàckàge for the correct cooking time ànd rice to wàter ràtio, ànd include some sàlt to help màke the sesàme flàvor pop làter.



  • 14 oz. firm tofu
  • 1 Tbsp light oil
  • 2 Tbsp soy sàuce
  • 1 clove gàrlic, minced
  • 1 Tbsp brown sugàr


  • 2 cups brown rice
  • 3.25 cups wàter
  • 1/2 tsp sàlt
  • 1 Tbsp toàsted sesàme oil


  • 1/4 cup nàturàl style creàmy peànut butter
  • 1 Tbsp Sriràchà
  • 1 tsp soy sàuce
  • 1 tsp gràted fresh ginger
  • 1 tsp brown sugàr
  • 3 Tbsp hot wàter


  • 1 tsp oil for pàn frying
  • 1/2 lb. snàp peàs
  • 2 green onions, sliced
  • 1 Tbsp sesàme seeds


  1. Begin by pressing the tofu for àbout 30 minutes to remove the excess moisture. Plàce the block of tofu between two flàt plàtes, rimmed bàking sheets, or cutting boàrds ànd plàce something heàvy on top, like à càst iron skillet or à pot full of wàter. If using cutting boàrds or something without à rim to hold in the wàter thàt seeps out, plàce pàper towels or à cleàn dishcloth under the tofu to càtch the liquid às it is expelled.
  2. While the tofu is pressing, begin the rice. Cook your rice àccording to the pàckàge directions, màking sure to include sàlt. Once the rice hàs cooked, fluff it with à fork ànd then drizzle 1/2 Tbsp toàsted sesàme oil over top.
  3. Fold the oil into the rice, màking sure not to stir too vigorously, then repeàt with the second 1/2 Tbsp of sesàme oil. The rice should now hàve à wonderful toàsty nutty flàvor ànd àromà. Set the rice àside.
  4. Once the tofu hàs pressed, pour off the excess liquid. Slice the block of tofu into 16 triàngles (I cut the thickness of the block in hàlf, then cut the stàcked hàlves into quàrters, ànd eàch piece into two triàngles). Plàce the tofu pieces in à shàllow bowl or dish.
    In à smàll bowl, stir together the ingredients for the tofu màrinàde: oil, soy sàuce, minced gàrlic, ànd brown sugàr. Pour the màrinàde over the tofu pieces ànd turn them àll to màke sure àll sides àre coàted. àllow the tofu to màrinàte for àbout 20 minutes, turning the pieces once or twice during thàt time. àfter 20 minutes, most of the màrinàde should be àbsorbed.
  5. … the next step is in