Tofu Bowl with Peanut Crunchies
Ingredients: extra firm tofu, salt, Fresno pepper, roasted and salted peanuts, lime zest · 30 min cook time · 550kcal · ~₩12,100
Ingredients
1block extra firm tofu, 1pinch salt, 1개 Fresno pepper, 50g roasted and salted peanuts, 1개 lime zest, 2tablespoons sesame seeds, 1tiny bit agave nectar, 1serving brown rice, 1head broccoli, 1serving cilantro date chutney, 1serving yogurt sauce
Instructions
1. Break down a block of extra firm tofu into chunks. Soak the tofu in boiling salted water for 10 minutes to draw out excess water and make it more flavorful.
2. While the tofu is soaking, roughly chop broccoli stalks and pulse them in a food processor. Do the same for the florets.
3. Prepare cilantro date chutney by adding fresh garlic, green chilies, ginger, cilantro, and mint to a food processor until it forms a paste. Add Medjool dates (soaked in hot water for 5-10 minutes if not soft), tamarind paste, cumin, and salt. Blend until combined. Thin with water if desired.
4. Make a yogurt sauce by mixing good quality, creamy, unsweetened yogurt with lime juice, a few Indian spices, and salt to taste.
5. Cook brown rice and fluff it up. Spread it on a sheet pan to prevent clumping.
6. Crumble a block of tempeh into very small pieces.
7. Crisp up the tofu chunks in a pan. The craggy texture of the chunks will create more surface area for crispiness.
8. Prepare peanut crunchies by finely chopping a Fresno pepper and roasted and salted peanuts. Add lime zest, two tablespoons of sesame seeds, a tiny bit of agave nectar, and a pinch of salt. Mix well.
9. Assemble the tofu bowl with brown rice, crispy tofu, broccoli, cilantro date chutney, yogurt sauce, and peanut crunchies.
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