Tangy Tofu Bowl with Peanut Sauce
Ingredients
- Extra-firm tofu
- 4 tablespoons Tamari
- 3 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- 2 garlic cloves, minced
- 1 tablespoon fresh grated ginger
- 2-3 tablespoons neutral oil
- 1 tablespoon pure peanut butter
- 1 tablespoon Tamari
- 1 teaspoon sweet chili sauce
- 1/4 teaspoon cayenne
- 3 tablespoons water
- 1 tablespoon pure maple syrup
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ginger powder
- Tofu marinated as specified
- Peanut sauce prepared as specified
- Angel hair pasta (or preferred pasta)
- Neutral oil for cooking
- Asparagus
- Julienne carrots
- Fresh parsley
Preparation
Cut the extra-firm tofu into desired pieces.
In a bowl, mix Tamari, rice vinegar, maple syrup, sesame oil, minced garlic, and grated ginger to create the marinade.
Place the tofu in the marinade and refrigerate for at least an hour, preferably overnight.
In a bowl, combine peanut butter, Tamari, sweet chili sauce, cayenne, water, maple syrup, garlic powder, and ginger powder. Whisk until well combined.
Boil water in a pot and cook the pasta according to the package instructions. Drain and set aside.
Heat neutral oil in a nonstick pan over medium-high heat.
Add the marinated tofu to the pan, stirring frequently to prevent sticking and burning.
Meanwhile, sauté asparagus and julienne carrots until they reach desired doneness.
Once the tofu is well-cooked and slightly crispy, reduce the heat to low.
Add the prepared peanut sauce, sautéed veggies, and cooked pasta to the pan. Toss well to coat everything evenly.
Transfer the tofu, veggies, and pasta mixture to serving bowls.
Garnish with fresh parsley.