Tofu Satay Bowls
Satay, in bowl form! These tofu satay bowls feature peanut tofu, rice, cucumbers and the yummiest peanut satay sauce. A healthy and filling plant-based dinner.
Ingredients
Satay Sauce
- 1 tablespoon red curry paste
- 1/3 cup peanut butter
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 2 teaspoons soy sauce, dark soy sauce, preferred
- 1/3 cup water
- 1/2 cup full-fat coconut milk
- 1/4 teaspoon salt
For the Tofu Satay Bowls:
- 1 14 ounce package extra-firm tofu, drained and pressed
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 2 tablespoons peanut butter
- 1/4 teaspoon garlic powder
- Cooked rice, for serving
- Persian or English cucumbers, thinly sliced, for serving
- Chopped Peanuts, for serving
Instructions
- Preheat the oven to 400 degrees F. Place the thinly sliced tofu in a rimmed baking sheet, lined with parchment paper, or in a large glass baker.
- Whisk together the 2 tablespoons soy sauce, 1 tablespoon maple syrup, 2 tablespoons peanut butter, and garlic powder together. Brush or rub the peanut marinade onto both sides of the tofu, then set aside to marinate while you make the sauce and prep the rest of the ingredients, or about 10 minutes.
- Make the sauce. Add all of the ingredients (curry paste, peanut butter, brown sugar, apple cider vinegar, soy sauce, water, coconut milk, and salt) to a medium saucepan. Simmer over low heat, stirring together until creamy and smooth, about 5 minutes.
- Place the tofu in the oven and bake for 20 minutes, flipping halfway through.
- Assemble the bowls. Scoop cooked rice into bowls, top with cooked tofu, sliced cucumbers, and drizzle with lots of peanut sauce. Garnish with chopped cilantro and chopped peanuts and a good squirt of lime juice on top!
Nutrition
Serving: 1servingCalories: 438kcalCarbohydrates: 42gProtein: 18gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 1013mgPotassium: 459mgFiber: 2gSugar: 13gVitamin A: 591IUVitamin C: 1mgCalcium: 77mgIron: 3mg