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?
Instead of sautéing the tofu, I roasted it at 450° for 15 minutes, flipping once. The veggies are stir-fried in a similar sauce, minus the almond butter. And, this was my first time making “pickled” cucumbers, but they were so easy and yummy, I’m definitely making them again!
Tofu bowl recipe by The Minimalist Baker.
Asian pickles recipe by Bon Appetit.