Crispy Tofu Bowl With Broccolini, Edamame & Peanut Sauce

January 3, 2018

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

Ingredients

1 cupPeanut Sauce

2 lbfirm tofu

1⁄2 cupcanola oil

2shallots, thinly sliced

1 lbbroccolini, bottoms trimmed

2red bell peppers, seeded and thinly sliced

1 cupfrozen edamame, thawed

1 tablespoonsoy sauce

Steamed white rice, for serving

2green onions, white and pale green parts, thinly sliced

1⁄4 cuproasted peanuts, crushed

Preparation

This recipe is excerpted from One Bowl Meals Cookbook by Willams Sonoma Test Kitchen (Weldon Owen, 2017).

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.