Crispy Tofu Peanut Bowl

Tofu only goes properly crisp if you press the water out and give it room in the pan. Do both and you get golden cubes with a chewy edge that hold up under a thick peanut sauce instead of dissolving into it.

Ingredients

• 14 oz extra firm tofu (pressed and cubed)
• 1 tablespoon cornstarch
• 1 tablespoon sesame oil
• 3 tablespoons natural peanut butter
• 2 tablespoons low sodium soy sauce
• 1 tablespoon lime juice
• 1 teaspoon grated fresh ginger
• 1 garlic clove (minced)
• 3 cups cooked brown rice
• 2 cups shredded red cabbage
• 1 carrot (julienned)
• 1 cup shelled edamame
• 2 sliced scallions
• 2 tablespoons chopped roasted peanuts

Method

1. 1Press the tofu between paper towels under a weight for 15 minutes, then cut into cubes and toss with the cornstarch.
2. 2Fry in the sesame oil over medium-high heat for 10 to 12 minutes, turning every few minutes, until golden and crisp on at least three sides.
3. 3Whisk the peanut butter, soy sauce, lime juice, ginger and garlic with 3 tablespoons warm water until pourable.
4. 4Build the bowls with rice, cabbage, carrot and edamame.
5. 5Add the crisp tofu, spoon over the peanut sauce and finish with scallions and chopped peanuts.

Tips for GLP-1 appetites

• Pressing is the whole trick. Wet tofu steams in the pan and never crisps, however long you cook it.
• Dress at the table rather than in the pan, or the sauce softens the crust you just built.
• Tofu and edamame together make this a complete plant protein at 26g a serving.