Spicy Peanut Tofu Bowls

• całkowity czas: 5 minutes

Składniki

crispy tofu:

1 block (14-16 oz) extra-firm tofu

½ tsp salt, for boiling water

1 tbsp cornstarch

½ tsp garlic powder

½ tsp smoked paprika

¼ tsp salt

black pepper

1 tsp sesame oil or neutral oil

spicy peanut sauce:

3 tbsp natural peanut butter

1-1½ tbsp sriracha

1 tbsp lime juice

1 tbsp rice vinegar

1 tbsp maple syrup or brown sugar

1 small garlic clove, finely grated

1 tsp fresh ginger, grated

½ tsp chili flakes

1-2 tsp soy sauce

2-4 tbsp warm water, as needed

crunchy sesame-lime slaw:

1½ cups finely shredded purple cabbage

½ cup shredded carrot

2 tsp rice vinegar

½ tsp toasted sesame oil

½ tsp soy sauce

½ tsp lime juice

tiny pinch of salt

bowl:

2 cups cooked jasmine or basmati rice

2 green onions, sliced

sesame seeds, optional

lime wedges, optional

Wskazówki

bring a pot of salted water to a boil, cut the tofu into cubes and boil for 5 minutes, then drain very well and pat extremely dry

whisk together peanut butter, sriracha, lime juice, rice vinegar, maple syrup, garlic, ginger, chili flakes and soy sauce

add warm water 1 tbsp at a time until smooth and pourable, thick enough to coat but loose enough to drizzle, then taste and adjust

toss the dried tofu with cornstarch, garlic powder, smoked paprika, salt and black pepper

air fry the tofu at [temp]°F for [time] min, shaking halfway, until golden and crisp

don’t sauce it yet, keep that tofu crispy

add the shredded cabbage and carrot to a bowl, keep everything dry and don’t salt the cabbage ahead of time

add rice vinegar, sesame oil, soy sauce, lime juice and a tiny pinch of salt, toss well right before serving so the cabbage stays crisp

divide the rice between 2 bowls and top with slaw, crispy tofu, a generous drizzle of peanut sauce, green onion and sesame seeds

finish with extra sriracha, chili flakes and/or a squeeze of lime