First Tofu Bowl

I don't like those kinds of blogs where you've to scroll forever down to find the recipe you came for so, on my Blog you will maybe hear a couple of information, a quick video and pictures in case you're not sure on how to proceed and of course, the ingredient list including steps..

Let's start with the description: I made this bowl for my third anniversary of coming to the United States and it was my first time ever having Tofu. My husband literally put his steak aside to sneak bites from this dish!

I usually cook a little more for hungrier days or leftovers for a lazier next day.

It only needs a few ingredients and is actually pretty easy to make. I won't include any time reference as it depends on the veggies you choose and which kind of Tofu you decide on, I used the extra firm and already pressed one, but pressed it a little more at home for about an hour -at least- before cooking.

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Ingredients:

Base:

- 1 cup Rice / Quinoa / 4 "cakes" of ramen for 2 people

Tofu:

- 16 oz Tofu, extra firm

- 1 pinch salt

- 1 tbsp olive oil

Sauce:

- 1/4 cup soy sauce

- 2 tbsp sriracha sauce

- 3-5 cloves of garlic, minced

- 1 tbsp brown sugar

- 1 tbsp peanut butter (creamy! Otherwise, you might need to adjust & use more. Both yummy!)

- 2 tbsp sesame oil

- 1 tbsp sesame seeds (optional but I highly recommend it)

Veggies:

- Mushrooms, Edamame, Spinach, Broccoli, Carrots & bean sprouts (you can choose differently!)

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Steps:

First of all, drain the Tofu for at least 30 more minutes, otherwise it might fall apart or so.

Cook the Rice or Quinoa according to its package and prepare the sauce for the todu.

I just threw all ingredients together and stirred well.

Preheat the oven to 375 F while cutting the Tofu however preferred,

I chose little cubes in my first try, toss it in the salt and olive oil before sautéign it until all sides are nicely brown.

Transfer to a tray and coat it nicely in the sauce. Insert it in the oven for about 15 Minutes.

Regarding my veggies,

I sautéed the mushrooms for a while, until their water mostly evaporated,

peeled a bag of thawed edamame (which took forever, ha!) and put it with a couple broccoli florets, topped with some salt and olive oil in the oven for 15 minutes, until the Broccoli got a little crispy.

Finally, I added a handful of spinach and sliced carrots to the mushrooms until it the spinach became small and everything was nicely mixed together. At the end, I added everything in a large bowl, stirred nicely and enjoyed it with chopsticks and a wine.

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That's already it. Let me know if you tried it and liked it! Feel free to tag me in your post by adding @inacincinnis !

Can't wait to hear from you!