Description
A delicious and nutritious Tofu Cabbage Bowl featuring baked tofu, fresh vegetables, and a savory peanut sauce.
Ingredients
Scale
- 14 oz. firm or extra firm tofu, drained and pressed to remove most of the moisture
- 1 T sesame oil
- 1 T soy sauce
- 2 tsp. rice vinegar (not seasoned)
- 2 tsp. Golden Monkfruit Sweetener
- 1/2 tsp. ground ginger root (from a jar)
- 2 T plain natural peanut butter
- 1 T hot water
- 2 T rice vinegar (not seasoned)
- 2 T Golden Monkfruit Sweetener
- 2 tsp. sesame oil
- 1 T soy sauce
- 1 tsp. Sriracha Sauce (more or less to taste)
- 1/2 head red cabbage, thinly sliced and then chopped
- 1 red bell pepper, sliced into short thin strips
- 1 1/2 cups thinly sliced sugar snap peas, cut lengthwise on the diagonal
Instructions
- Put the tofu into a colander placed in the sink and let it drain for a few minutes, until the liquid runs off.
- Cut tofu in half crosswise to make two same-size flat pieces.
- Put two pieces of paper towel on a cutting board, lay tofu slices close to each other on the paper towel, and top with two more pieces of paper towel.
- Put something heavy (like a cast iron pan) on top of the paper towel so it’s covering and pressing down on the tofu to press out the water.
- Let tofu press at least 15 minutes, then replace the paper towels and press again for 15 minutes more if you have time.
- While tofu is pressing, whisk together the sesame oil, soy sauce, rice vinegar, Monkfruit sweetener, and ground ginger to make the marinade.
- Spray a large baking sheet with non-stick cooking spray. Preheat oven to 400F/200C.
- When tofu is pressed, cut it into small cubes about 3/4 inches square.
- Put tofu into a small bowl and gently toss with the marinade. (If you have time, let it marinate 15 minutes or so before you bake.)
- Spread tofu out on the baking sheet so pieces are not close or touching and bake about 10 minutes.
- Remove pan from oven and use your fingers or a fork to quickly turn the tofu pieces over.
- Bake about 10 more minutes, or until all the tofu is nicely browned and the edges feel firm.
- While the tofu bakes, thinly slice and chop the cabbage.
- Cut away the stem and remove the seeds of the red bell pepper, then cut the pepper into short thin strips.
- Cut sugar snap peas in half lengthwise on the diagonal to make slivers.
- Whisk together the rice vinegar, Monkfruit Sweetener, sesame oil, soy sauce, Sriracha Sauce, and hot water to make the peanut sauce.
- When tofu is done, make bowls with a generous layer of red cabbage topped with red bell pepper strips, sugar snap pea slivers, and tofu cubes on top.
- Drizzle over a generous amount of sauce and serve the Tofu Cabbage Bowl immediately.
Notes
- If you think you’ll want extra sauce you may want to double this; it keeps well in the fridge and is good on lots of other things.
- Individual ingredients can be kept in the fridge for several days.
- For leftovers, gently heat the tofu and sauce in the microwave, combine the ingredients, and enjoy.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg