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Spicy Peanut Tofu Bowls with Quick Pickled Veggies

Molly | Spices in My DNA
  • 70 minutes
  • Serves 3 to 4

INGREDIENTS

1

Cilantro

1 clove

Garlic

1/2 tsp

Garlic powder

2 tsp

Ginger

1

Lime, juice of

1/2 tsp

Onion powder

1

Peanuts, roasted salted

1/4

Red onion, medium

1

Scallions

1/4

Seedless cucumber, large

2

Shallots, medium

1

cut into chunks 1 (14 ounce) package extra firm tofu, extra firm

1 1/3 tbsp

Chili aioli

4 2/3 tbsp

Honey

1 tbsp

Maple syrup, pure

3/4 cup

Peanut butter, creamy natural

3 tbsp

Soy sauce

2 tsp

Sriracha

1

Your favorite rice

1/4 cup

All purpose flour

1 tbsp

Cornstarch

1 tsp

Salt

1

Sea salt

1

Sesame seeds

1 cup

Apple cider vinegar

1

Canola or vegetable oil

3 tbsp

Rice wine vinegar

1 2/3 tbsp

Sesame oil

1/3 cup

Water, hot