If you’re skeptical about tofu, I promise you’ll love it after trying this creamy almond butter tofu bowl! The tofu is made crispy with cornstarch (and can be done in the air fryer, a non-stick pan, or in the oven) and the sauce is made up of coconut milk, almond butter (or your nut butter of choice), soy sauce, maple syrup, and lime juice. It’s served with broccolini and rice, and I can almost promise it’ll become one of your new favourite ways to make tofu!
Prep time: 5-10 minutes
Cook time: 20 minutes
Servings: 2
Ingredients
- 1 block extra-firm tofu (about 350g)
- 1 tbsp olive oil, plus more for frying
- 2 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp cornstarch
- 1 small-medium bunch of broccolini
- Pinch of salt
- 3-4 cloves of garlic
- 1 green onion (optional)
- Sesame seeds to serve (optional)
- Rice to serve
Creamy Almond Butter Sauce
- 1/2 cup canned coconut milk (light or full-fat)
- 2 heaping tbsp almond butter (or other nut butter)
- 1 1/2 tbsp soy sauce (or tamari for gluten-free)
- 1/2-1 tbsp maple syrup
- 1 tbsp lime juice
Equipment
- Mixing bowl
- Air fryer or lined baking sheet
- Frying pan
Instructions
- Cook rice according to package directions.
- Cut tofu into 3/4 inch cubes then add to a mixing bowl and coat with olive oil, soy sauce and cornstarch. You can either air fry at 425F for about 16 mins (tossing halfway), bake at 400F for 18-20 mins (flipping halfway) or fry in a non-stick pan on medium heat with a bit of olive oil (flipping often).
- Cut the ends off the broccolini stems and if needed, cut in half/quarters into thinner pieces. To a frying pan on medium heat, add a bit of olive oil and the broccolini. Add a pinch of salt and cover with a lid.
- Peel and mince garlic cloves, then add to the broccolini and stir the pieces often so they don’t burn (I like keeping the lid over the pan to keep it hotter and help the stems soften).
- In a bowl or jar, mix together the creamy almond butter sauce with coconut milk, almond butter, soy sauce, maple syrup, lime juice.
- After the tofu is crispy and done, we want to toss it in a pan with about 2/3 of the sauce (saving the rest to drizzle at the end). You can either use another pan or if your broccolini is done, set it aside and pour the sauce in there. Make sure each tofu piece is coated with sauce, and after 2 minutes, remove from heat.
- Serve the tofu with the rice, broccolini, the remaining sticky sauce, and garnish with sesame seeds and green onion. Enjoy!
Notes:
*For a gluten-free version of this sticky sesame tofu, substitute tamari for soy sauce.
