Cuenco picante de tofu con cacahuete y verduras: una comida rápida y sabrosa para cualquier noche entre semana

Ingredientes

• Extra-firm tofu (14 oz), pressed and cubed
• Neutral oil (avocado or canola), for cooking
• Cornstarch, for coating tofu
• Salt and pepper
• Cooked base: rice, quinoa, or cauliflower rice
• Veggies: shredded red cabbage, carrots, cucumber, bell pepper, and steamed edamame
• Fresh herbs: cilantro or green onions
• Toppings: roasted peanuts, lime wedges, sesame seeds (optional)
• Creamy peanut butter (1/3 cup)
• Soy sauce or tamari (2–3 tbsp)
• Lime juice (1–2 tbsp), plus zest if you like
• Honey or maple syrup (1–2 tsp)
• Rice vinegar (1 tsp)
• Garlic (1 clove, minced) and ginger (1 tsp, grated)
• Sriracha, chili-garlic sauce, or gochujang (to taste)
• Warm water to thin

Preparación

1. 1

   Press the tofu. Wrap tofu in a clean towel and set something heavy on top for 15–20 minutes. This helps it crisp up.

2. 2

   Cube and coat. Cut tofu into 3/4-inch cubes. Toss with 1–2 teaspoons oil, 1–2 tablespoons cornstarch, and a pinch of salt and pepper.

3. 3

   Crisp the tofu. Bake at 425°F for 25–30 minutes, flipping halfway, or air-fry at 400°F for 12–15 minutes until golden and crisp.

4. 4

   Make the sauce. Whisk peanut butter, soy, lime, honey, vinegar, garlic, ginger, and chili sauce. Add warm water, a little at a time, until pourable but creamy.

5. 5

   Prep veggies. Slice cabbage, carrots, cucumber, and bell pepper. Steam or microwave edamame with a pinch of salt.

6. 6

   Build the bowls. Add your base, top with crispy tofu and veggies, then drizzle generously with peanut sauce.

7. 7

   Finish and serve. Add cilantro or green onions, roasted peanuts, and a squeeze of lime. Taste and adjust salt, lime, or heat as needed.