Crispy Tofu Bowl With Snap Pea-Miso Salad

 

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Whisk red wine vinegar and Thai sweet chili sauce, olive oil and 1/4 teaspoon salt. Pat onion dry; toss with half of vinaigrette and cucumber. Sprinkle tofu on both sides with cornstarch. In. Cut the tofu into 1 inch cubes.

Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the cubed tofu and cook until crispy in places, about 3 to 5 minutes. Add the gochujang sauce and cook, stirring frequently, until crispy in places, about 4 to 5 minutes. Add the cubed Tofu to a large bowl, then use a spatula to gently toss it with the Tamari, until evenly coated. Add the Nutritional Yeast, then gently mix until coated.

Add more Nutritional Yeast or extra seasonings to taste, if desired. Transfer the cubes to a baking sheet lined with a silicone mat. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes. Add the diced bell pepper to the bowl with the fried tofu.

Pour 1/3 to 1/2 cup sweet chili sauce over top, then stir until the bell pepper and tofu are coated in the sauce. To build the bowls, start with one cup cooked rice, then add 1/4 of the tofu and bell pepper mixture. Hearty, flavorful, 30-minute Asian tofu bowl with crispy almond butter tofu and sesame stir-fried eggplant! A quick plant-based dinner!

To assemble your bowls, start with a big scoop of cooked rice. Top with a handful (½ cup) shredded cabbage, then a big scoop of mango salsa, a handful of baked tofu, a hefty drizzle of peanut sauce, and a little sprinkle of chopped peanuts. Leftover bowls will keep well in the refrigerator, covered, for about 4 days. Explore easy vegan grain bowl recipes.

Discover new flavors with nutrient-packed and delicious plant-based grain bowls. Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining. Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer.

Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges. Put the serranos in a small heatproof bowl. In a small saucepan, bring 1/2 cup of water to a boil with the vinegar, sugar and 1/2 teaspoon of salt, stirring to dissolve the sugar.

Pour the brine.

List of related literature:

We decided to use it in a simple salad, and, to stick with its decidedly Asian roots, we paired it with crunchy snap peas, peppery radishes, cilantro, and a gingersesame vinaigrette.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Transfer the tofu to a medium-size bowl and mash with a fork until smooth.

“The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker” by Beth Hensperger, Julie Kaufmann
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-Add the chilled tofu and veggies to the salad bowl.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
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This is an herb tofu that is marinated with shoyu, baked, and vacuum packed.

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from History of Soy Sauce (160 CE To 2012)
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Add the tofu and gently toss, using your hands, until each piece is well coated with the miso mixture.

“Low-FODMAP and Vegan: What to Eat when You Can't Eat Anything” by Joanne Stepaniak
from Low-FODMAP and Vegan: What to Eat when You Can’t Eat Anything
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Add the noodles, sesame oil, tofu, scallions, vinegar, and miso.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
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Serve it as a side dish, but also drop some into broth along with cubed tofu, mince it and fold it into white rice, or use it in place of scallions in Chinese­style scallion pancakes.

“Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry” by Liana Krissoff, Rinne Allen
from Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry
by Liana Krissoff, Rinne Allen
ABRAMS, 2016

Now use a cotton swab (or one small cube of tofu) to dab the remaining starter on all sides of each tofu piece.

“The Book of Tempeh” by William Shurtleff, Akiko Aoyagi
from The Book of Tempeh
by William Shurtleff, Akiko Aoyagi
Harper & Row, Publishers, 1979

Combine the tamari, rice vinegar, sesame oil, garlic, and half of the scallion in a large zipper-lock bag.

“Mastering the Grill: The Owner's Manual for Outdoor Cooking” by Andrew Schloss, David Joachim, Alison Miksch
from Mastering the Grill: The Owner’s Manual for Outdoor Cooking
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Transfer the tofu to a bowl.

“The Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites” by Naomi Imatome-Yun
from The Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites
by Naomi Imatome-Yun
Callisto Media Incorporated, 2015

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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7 comments

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  • This is basically the same as my go to dinner that I’ve been making forever. Its nice to see someone doing the same. I don’t use nearly as much sugar in my sauce and I coat my tofu in nooch before baking, other than that it’s the same!:) I’ll have to try your sauce recipe and the corn starch on the tofu. Thanks for sharing

  • hi guys! do you like coconut crusted things? before I went vegan I used to love coconut shrimp this tastes the same and it is sooooo good! hope you all are doing well sending my love. thank you for watching xoxo

  • love so much this video. like the video is the best.
    As we develop day by day,
    Always follow your luck
    I sincerely hope that your channel will be very big.

  • Great video. It was nice to meet you and your lovely family at the veg fest today. I’d love to hear your thoughts about the cooking school you attended in NYC for 6 months. Your dad was telling me about it. Would you recommend it? ����

  • If there r ANY passionate vegans out there who can SUPPORT me on Nikki Vegan’s channel……..that w/b AWESOME!!!!! I got BEAT UP b/c I was hurt by Bonny Rebecca NOT being vegan anymore ������������������The flesh eaters really h u r t me‼️

  • hi guys! im pretty new at this….10days in. i have to say channels like yours are so encouraging and helpful. i will be making this bowl soon ��

  • Ooh nice. I like to make teriyaki tofu as well, but fry it, instead of baking. And I use a storebought sauce. So this is a nice and healthy version:)