This is rapidly becoming a favorite meal. It’s based off of these tofu lettuce wraps, but combined in a bowl for a more filling/less fussy dinner. I made it twice in a week, it’s that good. It’s super flavorful and customizable to what you have on hand. And while I know that tofu isn’t everyone’s favorite protein, it’s delicious in this dish. The tofu takes on all the flavor of the soy sauce, ginger and sriracha, and has an awesome tender, yet chewy texture.
Served with brown rice, spinach and avocado (which I forgot to add before the picture), make this a super filling, nutritious and super yummy meal. I also took this into work for lunch, I made it more of a salad by using a lot of lettuce and then when I was ready for lunch, I topped the lettuce with the leftovers and peanut sauce, delicious even at room temperature!
Adapted from tofu lettuce wraps
- 2 Tbsp sesame oil
- 5 scallions, thinly sliced (more for garnish)
- 2 (14oz) pkgs extra-firm tofu, drained and pressed (at least 30 min)
- 1 zucchini, diced
- 1/4 cup cilantro, chopped (more for garnish)
- 1/2 cup soy sauce
- 1 1/2 Tbsp fresh minced ginger
- 1 tsp Sriracha
- 1 cup sugar snap peas, chopped
- 1 red bell pepper, diced
- brown rice and spinach for serving
In a large skillet, heat sesame oil over medium-high heat. Add scallions and sauté for a minute. Crumble in the pressed tofu, and sauté for an additional few minutes, until tofu starts to brown. Add zucchini and sauté for a few more minutes. Stir in cilantro, soy sauce, ginger, and sriracha, cook for an additional minute, until liquid has been absorbed. Add in sugar snap peas and bell pepper, cook for a few minutes, or until vegetables reach desired tenderness.
Serve over brown rice and spinach topped with Peanut-Hoisin Sauce.
- 2 tsp canola oil
- 1 shallot, minced
- 1/2 cup water
- 3 Tbsp creamy peanut butter
- 1 1/2 tbsp hoisin sauce
- 1/4 tsp crushed red pepper
- 1 lime, juiced
In a small saucepan, heat oil over medium-high heat. Add shallot and sauté for a few minutes, until golden. Add water, peanut butter, hoisin sauce, and red pepper. Whisk until smooth, let simmer for about 1 minute. Remove from heat and whisk in the lime juice.