Brothy Tofu Bowl
Step 1: Cook the rice. Prepare the basmati rice according to the package directions.
Step 2: Make the broth. Add the vegetable broth, coconut milk, peanut butter, red curry paste, lime juice and 2 tablespoons soy sauce to a medium pot. Whisk to combine, bring to a gentle simmer and cook for 5 minutes.
Step 3: Prepare the tofu. Using the large holes of a box grater, shred the extra-firm tofu.
Step 4: Cook the tofu. Heat ½ tablespoon neutral oil in a large skillet over medium-high heat. Add the shredded tofu and cook for approximately 10 minutes, stirring every few minutes, until golden brown and most of the moisture has cooked off.
Step 5: Make the tofu sauce. Whisk together the olive oil, vegetable bouillon, ¼ cup soy sauce, maple syrup, grated ginger and tomato paste. Add the mixture to the tofu and stir until evenly coated. Cook for another 2 minutes.
Step 6: Assemble the bowls. Divide the broth, cooked rice and crispy tofu among four bowls. Finish with sliced green onions, cucumber, cilantro, chili crunch and sesame seeds, as desired. Serve warm.
Directions
Step 1: Cook the rice. Prepare the basmati rice according to the package directions.
Step 2: Make the broth. Add the vegetable broth, coconut milk, peanut butter, red curry paste, lime juice and 2 tablespoons soy sauce to a medium pot. Whisk to combine, bring to a gentle simmer and cook for 5 minutes.
Step 3: Prepare the tofu. Using the large holes of a box grater, shred the extra-firm tofu.
Step 4: Cook the tofu. Heat ½ tablespoon neutral oil in a large skillet over medium-high heat. Add the shredded tofu and cook for approximately 10 minutes, stirring every few minutes, until golden brown and most of the moisture has cooked off.
Step 5: Make the tofu sauce. Whisk together the olive oil, vegetable bouillon, ¼ cup soy sauce, maple syrup, grated ginger and tomato paste. Add the mixture to the tofu and stir until evenly coated. Cook for another 2 minutes.
Step 6: Assemble the bowls. Divide the broth, cooked rice and crispy tofu among four bowls. Finish with sliced green onions, cucumber, cilantro, chili crunch and sesame seeds, as desired. Serve warm.