This weekend, I challenged myself to build a meal based on what I already had at home. These peanut butter tofu banh mi bowls helped me to use up left over veggies, and I discovered a new combo that I love – peanut butter and tofu!
I love to do my grocery shopping, which might be weird, but what kind of women doesn’t like to shop?! Personally, I don’t like to shop for clothes or shoes, I like to shop for food. I guess I’m a foodie. Maybe.
As much as I like making my trips to the grocery store, I also like it to be a pleasant experience. I hate going when I know that it will be busy, which usually means I avoid shopping on the weekends.
Therefore, this weekend I was avoiding the store, but still managed to come up with a delicious, post-worthy meal based on the staples I keep at home. I loved the combination of peanut butter and tofu! I just happened to have the right leftover veggies for a banh mi bowl, and viola! Dinner is served!
Variations to the Peanut Butter Tofu Banh Mi Bowls recipe:
- Opt for another protein. I love tofu, but I know that it is not popular. Other options I think would work well include tempeh, edamame, or chickpeas.
- Use whatever veggies you have on hand. It may not a be a banh mi themed bowl anymore, but just about anything will go with the peanut butter sauce! Try cabbage, peppers, onions, cauliflower or sweet potato!
- Use your favorite grain. I chose rice because that’s what I had. Quinoa, bulgar, or millet would also be great options!
- Put it on a bun! Omit the rice and place the veggies, sauce and tofu into a sub for a traditional banh mi sandwich!
- ½ cup white vinegar
- ¼ tsp salt
- ½ tsp sugar
- 1 cup shredded carrots
- 12 oz block extra firm tofu
- 1 TBS canola oil
- 3 TBS peanut butter
- 1 TBS each: reduced sodium tamari or soy sauce, rice vinegar
- 1 tsp chili paste
- 1-2 TBS water (just enough to thin the sauce)
- ½ of a large cucumber, sliced
- 1½ cups cooked brown rice
- 3 cilantro stems, whole leaves or minced
- Sriracha, for serving
- Mix together white vinegar, salt, and sugar. Stir until the salt and sugar dissolve. Microwave for 30 seconds to speed up the process. Add carrots and let rest for 20-30 minutes.
- Meanwhile, press the tofu between two plates with a weight (like canned foods) on top for 15 minutes. Dice tofu and toss with 1 TBS canola oil in a large heavy bottomed skillet.
- Cook tofu until golden brown on both sides.
- Meanwhile, combine peanut butter, tamari, rice vinegar, and chili paste. If it is hard to stir together, microwave for 20 seconds to melt the peanut butter. Add enough water to thin into a sauce, 1-2 TBS.
- In a large bowl, toss tofu with half of the peanut butter sauce. Reserve the remaining sauce for the bowls.
- To assemble bowls, place ¾ cup cooked rice in the bottom of each. Top each with half of the pickled carrots, tofu, cucumber, and cilantro. Drizzle the bowls with remaining peanut butter sauce and a squirt of sriracha.
That sounds amazinggg
Thanks Jenny! I think the peanut sauce was my favorite part 🙂
I love to make meals from what I have at home! This sounds great, I have never tried the combination peanut and tofu, interesting.
Thank you for bringing this to Fiesta Friday 🙂
The peanut butter make the Asian-style sauce full of body and super rich! I works great with mild tofu, I hope you try it Petra!
Alison this looks perfect! I usually use almond butter with soy sauce and chili but peanut sounds great! Thanks for sharing over at Fiesta Friday!
Almond butter sounds like a delicious alternative! Thanks for co-hosting this week!