Satay-Inspired Tofu Bowls
with Snow Peas and Crunchy Red Cabbage Slaw
The key to any tofu dish is a bold sauce. Peanut butter, ginger sauce, rice vinegar and soy unite to create a rich and flavourful satay-style peanut sauce that takes this tofu and veggie bowl to the next level.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Tofu
(Contains: Soy)
¾ cup
Jasmine Rice
113 g
Red Cabbage, shredded
56 g
Snow Peas
7 g
Cilantro
28 g
Peanuts, chopped
(Contains: Peanuts)
4 tbsp
Ginger Sauce
(Contains: Soy, Wheat May contain traces of: Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)
2 tbsp
Seasoned Rice Vinegar
(Contains: Sulphites)
2 unit(s)
Peanut Butter
(Contains: Peanuts)
1 tbsp
Soy Sauce
(Contains: Soy, Wheat, Sulphites May contain traces of: Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk, Wheat)
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove the pot from heat. Set aside, still covered.
- Pat tofu dry with paper towels, then cut into 1-inch cubes.
- Toss tofu with 1 1/2 tbsp (3 tbsp) oil on an unlined baking sheet. Season with salt and pepper.
- Broil in the middle of the oven, stirring halfway through cooking, until golden-brown, 9-10 min.
- Meanwhile, finely chop cilantro.
- Add half the vinegar, half the cilantro, 1 tbsp (2 tbsp) ginger sauce and 1/2 tbsp (1 tbsp) oil to a small bowl, then whisk to combine.
- Add cabbage to a medium bowl, then season with salt. Using your hands, massage until slightly tender, 1 min.
- Drizzle with dressing, then toss to combine. Set aside.
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, trim snow peas.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then snow peas. Cook, stirring often, until tender-crisp, 4-5 min. Season with salt and pepper.
- Remove from heat.
- Transfer snow peas to a plate.
- When tofu is almost done broiling, reheat the same pan over medium-low.
- While the pan heats, add peanut butter, soy sauce, remaining vinegar, remaining ginger sauce and 1/3 cup (2/3 cup) hot water to another medium bowl, then whisk to combine.
- When the pan is hot, add prepared sauce.
- Cook, stirring often, until sauce thickens slightly, 1-2 min. (TIP: For a lighter sauce, add 1-2 tbsp of water at a time, until desired consistency is reached.)
- Remove from heat. Add tofu and stir to coat.
- Fluff rice with a fork, then stir in remaining cilantro.
- Divide rice between bowls. Top with cabbage slaw, snow peas and tofu.
- Sprinkle peanuts over top.
