This post is sponsored by Pacific Foods, a brand I’ve loved and used for many years! Thank you for supporting the brands that keep The Kitchen Paper up and running!
THIS BOWL! Omg. Let me introduce you all to Pacific Foods newest (uhmazing) broth: Organic Tomato & Red Pepper Stock. It’s vegan! It’s tasty! And it’s gonna make a glaze for this tofu that is out.of.this.WORLD!
I’m so glad bowls are having a moment: they’re so easy, customizable, healthy (well, that’s up to you and what you put in them!), and PRETTY! I’m a fan.
This recipe is really all about the tofu — you can swap out whatever grain/grain-alternative/whatever as the base of this bowl, and use any other veggies you want. I’ll include what I used in there recipe here, but — as I usually say — you do you! Get creative! But first, back to the tofu. I have 3 major rules for tofu: 1) Drain it, 2) fry it, 3) flavor it. Step one just requires a little bit of cutting (and the right kind of tofu: extra firm NOT SILKEN), then I lay my tofu slabs flat on a baking sheet, with a dish towel both under and over the tofu. Cover that with another baking sheet weighted with cookbooks, and let it drain for 20ish minutes. Step one, done!
Step two: fry it. This basically makes it into a sponge, IMO, to soak up all of the flavor that are coming next. I use about 1/4-1/2 inch of oil (whatever you prefer) and fry my tofu cubes until they’re golden brown on each side. It’s pretty quick and easy, and the word “frying” doesn’t need to scare you away here!
Step three: SAUCE. Mix up all the amazing sauce ingredients, cook them into a thick glaze, then add the tofu back in. It’ll soak up some of the sauce, and be a great vehicle for more of it. Then, just assemble your bowl! Voilà!
Have a wonderful rest of your week! xoxoPrint
This vegan tofu bowl has fried tofu coated in a spicy red pepper sauce. It’s delicious, healthy, customizable, and easy to make.
For the bowl
- 14oz extra-firm tofu (not silken)
- 1/3 cup oil for frying (your choice)
- 2 cups crimini mushrooms, quartered
- 2 cups broccoli florets
- 1 tsp olive oil
- salt & pepper
- 2 cups cooked brown rice
- 1/4 cup hazelnuts
- 1/4 cup green onions
For the sauce
- 2” chunk of ginger, pressed
- 2 garlic cloves, pressed
- 1.5 cups Pacific Foods Organic Tomato & Red Pepper Stock
- 1/2 cup soy sauce
- 1 Tbsp chili paste
- 2 Tbsp sesame oil
- 2 tsp fresh lime juice
- 2 Tbsp corn starch
- Drain the tofu, and cut into slabs 3/4″ – 1″ thick. Layer a kitchen towel on a baking sheet, then arrange the tofu in a single layer, top with another kitchen towel, then another baking sheet, and finally top with something heavy (I use cookbooks) and leave for 20 minutes.
- While the tofu is draining, prepare your other foods. Toss the mushrooms and broccoli florets with a teaspoon of olive oil, and 1/2 tsp each salt and pepper. Arrange in a single layer on a baking sheet, then bake at 400F for 20 minutes, or until soft.
- When the tofu has drained, cut it into smaller squares — about 3/4″ x 3/4″ total.
- Heat a heavy skillet with your frying oil over medium heat. When it’s quite warm, add your tofu pieces. Cook them on each side, turning with tongs, until golden brown. Remove individually as they finish, so they don’t burn.
- When all of the tofu has been fried, pour off the extra oil, and make the sauce in the same pan. Combine all of the sauce ingredients in the pan, whisking vigorously to incorporate the corn starch.
- Continue to cook, whisking, over medium-low heat (it should simmer, but not be boiling) until the sauce thickens (3-5 minutes). Add the tofu back in, cook for 2 more minutes, then remove from the heat.
- To assemble the bowls, layer the brown rice, then the tofu, vegetables, hazelnuts, and green onions. If you have extra sauce from the tofu, drizzle over top!