Crispy Sesame Tofu Bowl with Peanut Sauce

Ingredients

For the peanut sauce:

• 1/4 cup smooth peanut butter
• 1 tablespoon soy sauce, or use tamari for gluten-free
• 1 teaspoon toasted sesame oil
• 1 tablespoon sambal oelek or other Asian chili sauce, or use Gochujang
• 2 teaspoons maple syrup
• 1 teaspoon ginger garlic paste, or use minced ginger garlic plus 1/2 tsp lime juice
• 1/4 cup hot water

For the tofu:

• 14 oz firm or extra firm tofu,, pressed for at least 15 minutes
• 1/4 cup of the peanut sauce from above
• 1 tablespoon cornstarch or tapioca starch
• 1/4 cup white sesame seeds
• 3 tablespoons black sesame seeds

For the bowl:

• Greens of choice or lettuce
• 1 bell pepper, thinly sliced
• 1 cup Cucumber or carrots, thinly sliced
• Optional additions: Pickled radish or cucumber, Other crunchy veggies
• Chopped peanuts, optional

Steps

1. Mix all the peanut-sauce ingredients thoroughly in a medium bowl until combined and set aside. If needed for drizzling, add hot water a tbsp at a time. Alternatively, blend in a small blender; for that method, a whole garlic clove and 1/4 inch ginger may replace minced garlic and ginger.
2. Press the tofu if not already pressed, then cut into rectangles or squares. Thoroughly mix 1/4 cup prepared peanut sauce and the cornstarch in a small bowl.
3. Put the tofu in the sauce and coat every side.
4. Put the sesame seeds in a separate shallow bowl. Transfer the coated tofu into it and coat all sides, or only the top and sides. Repeat for all slices, using more sesame seeds if their size calls for it.
5. Put the coated tofu on a parchment-paper-lined baking sheet and preheat the oven to 400ºF (205ºC). Bake in the preheated oven for 20 minutes. Check for doneness at the 18-minute mark; otherwise bake for 2-4 more minutes.
6. Take the tofu out of the oven and set aside.
7. Build the bowl with greens, sliced bell peppers, cucumber, peanuts, and any other choices you like. Put the baked tofu in the bowl, drizzle with peanut sauce, and serve.
8. For storage, keep the sesame tofu separately in a closed container in the refrigerator for up to 4 days.