I’ve been running around like a crazy person and haven’t had time for the blog!
But here we areeee.
I’m back with another crispy baked tofu recipe, featuring the most colorful variety of fresh veggies + my tangy miso peanut sauce.
Call it a bowl, call it a salad, or just call it what ever you want.
Because what’s important here is all the lovely flavors, textures, and health points!
Yes you can have it all, this is not too good to be true.
Like that tall, toned, tan European model-looking catfish on Hinge, who is actually a 19 year old Chinese boy trying to get you into crypto.
You just can’t make s*** up like that peeps.
Any who.
If you’re looking for a pick me up this dark damp time of year, might as well drown your sorrows in peanut sauce.
And get a couple servings of veggies + protein in there while you’re at it.
We’re talking crispy on the outside, tender on the inside baked tofu, a zingy peanut miso sauce composed of none other than creamy peanut butter, rice vinegar, pure maple syrup, white miso paste, fresh ginger, toasted sesame oil, low sodium tamari (or liquid aminos), plus red chili flakes for a little kick!
Fill your favorite bowl with fresh baby spinach, shredded purple cabbage, grated sweet carrots, and crisp red bell pepper, then throw in your tofu friends and douse it all in sauce!
You’re welcome.
P.S. As always, taste and adjust the ingredient amounts to make your taste buds as happy as can be! Want a less tangy sauce? Dial back the vinegar. More spice? Be generous with the chili flakes! Extra crunch + peanut flavor? Sprinkle your bowl with roasted peanuts… which I would definitely do myself next time around.
P.P.S. The veggies and their amounts are just suggestions. Throw some diced cukes in there, edamame (not a veg but whatever), snap peas, etc! But please do grate the cabbage and carrots yourself if using. Pre-grated veggies are dry AF and not yummy in tha tummy.
P.P.P.S. Oh and yes, make sure your tofu is as dry as possible so it has the capability of actually getting crispy and not being sadly sog. We want: dry tofu and *moist* veggies.
P.P.P.P.S. If you enjoy these flavors, you may also dig Almond Butter Miso Rice Noodles with Veggies & Edamame, Roasted Purple Sweet Potato, Cauliflower & Kale with Peanut Miso Dressing, Korean Rice Cakes with Veggies, Edamame & Peanut Sauce, Mango Edamame Fresh Rolls, and Easy Vegan Miso Ramen. Oh and Crispy Baked Tofu with Broccoli & Tahini Sauce! Get at it.
Crispy Baked Tofu & Raw Veggies with Peanut Miso Sauce
Ingredients
Crispy Tofu
- 7 ounces firm or extra firm tofu (1/2 block, drained)
- 1 teaspoon avocado oil
- 1 teaspoon gomasio (sesame salt)
- 1 tablespoon tapicoa flour/starch (I use Bob's Red Mill Tapioca Flour)
Peanut Miso Sauce
- 2 tablespoons warm water
- 2 tablespoons creamy natural peanut butter (no added oil or sugar)
- 4 1/2 teaspoons rice vinegar
- 2 teaspoons pure maple syrup
- 1 1/2 teaspoons white miso paste (I use Miso Master Organic Mellow White Miso)
- 3/4 teaspoon minced fresh ginger
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon low sodium tamari or liquid aminos
- Red chili flakes or crushed red pepper flakes, to taste
Vegetables
- 1 handful fresh baby spinach
- 1/2 cup grated/shredded purple cabbage
- 1/2 cup grated/shredded carrots
- 3/4 cup sliced red bell pepper
- 2 tablespoons Thai basil leaves
Instructions
- Wrap a paper towel (or clean dish towel) around the block of tofu. Place the wrapped tofu on a plate, and press the tofu with a heavy pot or another comparable object—the weight of the pan alone will do. After 30 minutes, remove the pot and towel, then cut the tofu into medium-small cubes (about 3/4 inch). Pat the cubes dry, with a fresh towel if necessary.
- Heat oven to 425. In a medium-large bowl, gently toss the tofu in 1 teaspoon oil to evenly coat. Add the sesame and toss to coat. Then add the tapioca flour and toss until the tofu is coated in a thin layer of the sesame and flour.
- Spread the tofu out on a parchment lined metal baking pan, then bake for 15 minutes. Flip, then bake another 10 minutes, or until the tofu is crispy and light golden brown.
- Meanwhile, whisk the sauce ingredients together until well combined. Taste, and adjust the ingredient amounts to your liking.
- Layer the spinach, cabbage, carrots, and bell peppers in a medium size bowl. Drizzle on some peanut sauce, then top with the tofu, more peanut sauce, and basil.