Thai Peanut Tofu Bowl in a black bowl with chopsticks from the top view on a white background with a white cloth

Thai Peanut Tofu Bowl

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When some people hear tofu, they turn up their noses. When I hear tofu, I think yum! It’s versatile and tastes great in this Thai Peanut Tofu Bowl. And when mixed with some JUSTIN’S® Classic Peanut Butter turns this dish into some delicious peanutty goodness!

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SERVING SIZE:

4

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PREP TIME:

15 minutes

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COOK TIME:

40 minutes

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TOTAL TIME:

55 minutes

INGREDIENTS

Tofu:
¼ cup JUSTIN’S® Classic Peanut Butter
1 (14 ounces) Block Extra Firm Tofu, rinsed and pressed dry
Cooking Spray
1 tablespoon Tamari (or Soy Sauce)
1 tablespoon Rice Vinegar
2 teaspoons Olive Oil
1 teaspoon Honey
1 Garlic Clove, minced
2 teaspoons Fresh Ginger, minced
⅛ teaspoon Red Pepper Flakes
2 teaspoons Sesame Seeds

Veggies:
Cauliflower Rice
Red Pepper Slices
Spinach Leaves
Sweet Potato Spirals
Avocado

DIRECTIONS

1. Preheat the oven to 400°F.

2. Slice the tofu into 1-inch cubes and place on a large baking sheet lined with parchment paper.

3. Lightly spray the tofu with cooking spray and bake until golden brown and just crisp, for 30-40 minutes, flipping halfway through.

4. Cool completely.

5. In a large bowl, mix together the JUSTIN’S® Classic Peanut Butter, tamari, rice vinegar, olive oil honey, ginger, garlic, and red pepper flakes.

6. Add in the baked tofu and toss to coat. Sprinkle with sesame seeds. Refrigerate for at least one hour.

7. Serve the tofu over a bed of veggies or salad.

This Recipe Serves 4

INGREDIENTS

Tofu:
¼ cup JUSTIN’S® Classic Peanut Butter
1 (14 ounces) Block Extra Firm Tofu, rinsed and pressed dry
Cooking Spray
1 tablespoon Tamari (or Soy Sauce)
1 tablespoon Rice Vinegar
2 teaspoons Olive Oil
1 teaspoon Honey
1 Garlic Clove, minced
2 teaspoons Fresh Ginger, minced
⅛ teaspoon Red Pepper Flakes
2 teaspoons Sesame Seeds

Veggies:
Cauliflower Rice
Red Pepper Slices
Spinach Leaves
Sweet Potato Spirals
Avocado

DIRECTIONS

1. Preheat the oven to 400°F.

2. Slice the tofu into 1-inch cubes and place on a large baking sheet lined with parchment paper.

3. Lightly spray the tofu with cooking spray and bake until golden brown and just crisp, for 30-40 minutes, flipping halfway through.

4. Cool completely.

5. In a large bowl, mix together the JUSTIN’S® Classic Peanut Butter, tamari, rice vinegar, olive oil honey, ginger, garlic, and red pepper flakes.

6. Add in the baked tofu and toss to coat. Sprinkle with sesame seeds. Refrigerate for at least one hour.

7. Serve the tofu over a bed of veggies or salad.

This Recipe Serves 4

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