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Crispy Peanut Tofu Bowl

Serves 2.


    Just one bite and you will fall head over heels for this completely plant-based meal bowl that is not only vegan but also gluten free.



    If you have a sensitivity to peanuts, substitute almond butter and chopped almonds in this recipe.


    Crispy Peanut Tofu Bowl


    Crispy Peanut Tofu
    • 12 oz (340 g) extra-firm tofu
    • 2 tsp (10 mL) toasted sesame oil
    • 1 Tbsp (15 mL) unseasoned rice vinegar
    • 1 Tbsp (15 mL) low-sodium tamari
    • 2 Tbsp (30 mL) coconut sugar
    • 3 Tbsp (45 mL) water or low-sodium vegetable stock
    • 1/2 tsp (2 mL) chili garlic sauce
    • 2 1/2 Tbsp (37 mL) unsalted, smooth peanut butter
    • 3 1/2 oz (100 g) dried rice noodles, either thick or thin
    • 1 tsp (5 mL) avocado oil
    • 4 to 6 baby bok choy, trimmed and cut in half
    • 1 small raw red beetroot, peeled and julienned or shredded
    • 1/2 cup (125 mL) bean sprouts or soy sprouts
    • 1 green onion, trimmed and thinly sliced into rounds
    • 2 Tbsp (30 mL) roasted peanuts, chopped


    Per serving:

    • calories708
    • protein33g
    • fat39g
      • saturated fat7g
      • trans fat0g
    • carbohydrates77g
      • sugars23g
      • fibre8g
    • sodium543mg



    Preheat oven to 400 F (200 C).


    Wrap tofu in several layers of paper towel or a couple of kitchen towels. Place something heavy, such as a large pot containing a couple of canned goods, on top and set aside for 15 to 20 minutes.


    Meanwhile, in medium bowl whisk together sesame oil, rice vinegar, tamari, coconut sugar, water, chili garlic sauce, and peanut butter until well combined. Set aside.


    Cut drained tofu into bite-sized cubes and place in single layer on parchment-lined baking tray. Bake for 25 minutes, stirring once about halfway through cooking time. Set aside to cool at least 10 minutes. Stir cooled tofu into peanut sauce and let marinate for 15 minutes.


    Bring medium saucepan of water to a boil. Remove from heat and immediately add rice noodles. Soak noodles according to package instructions, then drain and rinse under cold water.


    In large frying pan or skillet, heat avocado oil over medium heat. Add bok choy and sauteu0301 until wilted and lightly browned, about 1 to 2 minutes. Remove and set aside on plate and cover to keep warm. Place pan back over medium heat and, using slotted spoon, transfer tofu cubes to hot pan. Add a couple of tablespoons of sauce and cook, stirring frequently, until browned on all sides. As tofu will stick a bit to the pan, use a metal or wooden spatula to make it easier to flip and turn tofu.


    To assemble bowls, divide rice noodles among serving bowls. Top with bok choy, beets, crispy tofu, and sprouts. Drizzle with any leftover peanut sauce before garnishing with some green onion and chopped peanuts.


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    This recipe is part of the Beautiful Bowlfuls collection.



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    Saffron Pasta with Lobster

    Saffron Pasta with Lobster

    Many of us have heard stories of bygone days when lobster was considered poor man’s food. Now the price of lobster makes it a special occasion treat, no longer something fishermen use as bait or garden fertilizer, which is all the more reason to avoid waste and use it entirely — antenna to tail. Ask your fishmonger to choose females for this recipe, only the female lobsters will have the roe (eggs) needed to flavor the butter for the sauce. (Raw lobster eggs are dark green and called roe, when the eggs are cooked they turn red and are called coral.) Making fresh pasta is easier than you think. If you’re not ready to take the leap, substituting your favorite dried pasta will still yield delicious results. This recipe requires you to work with live lobsters in order to get the roe and extract the maximum flavor from the shellfish. If this is something you object to, I encourage you to skip this recipe.