Tofu bowl recipe by The Minimalist Baker. Instead of sautéing the tofu, I roasted it at 450° for 15 minutes, flipping once.
Asian pickles recipe by Bon Appetit.
Our weekday afternoons just seem to get crazier as the week goes on with everyone needing to be in different places at the same time…. so there’s not a lot of time to prep dinner, yet everyone comes home ravenous! (When are teen boys not ravenous?!). That’s why different variations are stir fry are one of our go to meals— they can be entirely prepped ahead so that all that’s left is the 10-15 minutes of actual stir frying and they can be adapted to everyone’s tastes.
Shown here is one of my favorite bowls: stir-fried sesame eggplant & peppers, roasted almond butter tofu and spicy Asian pickles over rice.
This recipe is adapted from The Minimalist Baker. The tofu marinade is sesame oil, almond butter, gluten-free tamari, lime juice and maple syrup. Doesn’t it even sound just amazing? The veggies are stir-fried in a similar sauce, minus the almond butter. I also added “pickled” cucumbers some tangy flavor contrast.
So flavorful – a little savory, a little sweet, a little tangy– & so cozy!
As you know if you’ve been following me a while, the rest of my family isn’t a huge fan of peanut sauces of any kind so this recipe is great because the sauce is on the side. And they ate chicken instead of tofu.
Scroll down to see the recipe.