Crispy Tofu Bowl With Broccolini, Edamame & Peanut Sauce

This healthy bowl is super versatile. If broccolini is not available, turn to broccoli or Chinese broccoli.

January 03, 2018

Ingredients

  • 1 cup Peanut Sauce
  • 2 lb firm tofu
  • 1⁄2 cup canola oil
  • 2 shallots, thinly sliced
  • 1 lb broccolini, bottoms trimmed
  • 2 red bell peppers, seeded and thinly sliced
  • 1 cup frozen edamame, thawed
  • 1 tablespoon soy sauce
  • Steamed white rice, for serving
  • 2 green onions, white and pale green parts, thinly sliced
  • 1⁄4 cup roasted peanuts, crushed

Preparation

1/ Make the peanut sauce; set aside.

2/ Drain the tofu, wrap it in paper towels, place a heavy plate on top, and let stand for 10 minutes to press out the excess liquid. Cut the tofu into 1-inch cubes.

3/ In a large sauté pan over medium heat, warm the oil. Working in batches if needed, add the tofu cubes and cook until crispy and golden on all sides, about 2 minutes per side. Using a slotted spoon, transfer to a paper towel–lined plate.

4/ In the same pan over medium-high heat, cook the shallots and broccolini, stirring often, until tender-crisp, about 6 minutes. Add the bell peppers and cook, stirring often, until all the vegetables are tender, about 4 minutes. Stir in the edamame and soy sauce and cook until the edamame are warmed through, about 1 minute.

5/ Divide the rice among 4 bowls and top with the tofu and vegetables. Drizzle with the peanut sauce, garnish with the green onions and peanuts, and serve.

About this recipe

Ingredients

  • 1 cup Peanut Sauce
  • 2 lb firm tofu
  • 1⁄2 cup canola oil
  • 2 shallots, thinly sliced
  • 1 lb broccolini, bottoms trimmed
  • 2 red bell peppers, seeded and thinly sliced
  • 1 cup frozen edamame, thawed
  • 1 tablespoon soy sauce
  • Steamed white rice, for serving
  • 2 green onions, white and pale green parts, thinly sliced
  • 1⁄4 cup roasted peanuts, crushed
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60