• Serena Marie RD

Peanutty Tofu Bowls

Updated: Apr 12

Life is bananas right now. I don't talk a lot about my work in the hospital, but let me just tell ya right now - the hospital has been a cuhhhrazyyy sad, emotional place these last few weeks.


If you're reading this and not taking the pandemic seriously - please start understanding that if social distancing seems like an "overreaction" then it simply means its working and that's a really awesome thing!


ANYWAY - I have found a lot of stress management in RUNNING and COOKING and my fabulous clients. Counseling lifts me up. Helping people lifts me up. Isn't it great we can help people right now simply by sitting our butts at home?!


Okay... so I have started craving tofu with a vengeance. Because I learned how to make tofu into the most delish consistency ever. It requires a little bit of work, but guess what homie, I knowwww you got no place to be right now!!


I buy extra firm tofu or Trader Joe's High Protein Tofu and then let the block of tofu hang out for 30 minutes with two cast iron pans on top of it to squeeze out extra water.


You can also do this with thawed tofu, so yeah, you can stock your freezer with tofu for the end of the world.


Tofu is sooo fabulously healthy for us because it is rich in filling fiber and protein, loaded with zinc to boost our immune system and it tastes good with pretty much any seasoning. Like. I LOVE my Veg Parm recipe which requires a little bit more time and effort than today's Peanutty Tofu Bowl, but is also super delish.


Okay. So the peanut sauce in this recipe... you can make it and keep it in the fridge and put it on everything. So you're welcome.





Peanutty Tofu Bowl

Ingredients

12 oz tofu

1 tsp avocado oil

salt & pepper


1/2 cup natural peanut butter

1 Tbs maple syrup

3/4 tsp ginger

1/2 tsp red hot chili sauce (sriracha)

1/4 cup water

2 Tbs tamari or soy sauce

2 Tbs lime juice


1 1/2 cups quinoa

2 cups purple cabbage



Instructions

1. Take tofu out of the container, drain water, and set it on a plate. Put heavy cast iron pans on top to squeeze out extra water for 20-30 minutes.

2. While the tofu drains, prepare quinoa according to package instructions.

3. After the tofu is done draining, dice into small squares.

4. Put a frying pan or cast iron over medium heat. Let it heat up for a few minutes before spraying with avocado oil.

5. Add cabbage to the pan and let it wilt for 5 minutes before removing and set aside.

6. In the same pan, spray again with a coating of oil, and add diced tofu. Stir fry frequently to allow the tofu to brown and "crisp up" for about 10 minutes.

7. While the tofu is crisping, combine peanut butter, lime juice, tamari, maple syrup, hot sauce/red chili paste, and water into a thick paste.

8. Remove tofu from heat when crisp and cooked.

9. Assemble bowls with quinoa, cabbage, tofu and a few spoonfuls of peanut sauce!

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©2017 by Serena Marie RD. Images by Ralf Graebner