PEANUT BRITTLE TOFU BOWLSby Elissa Jewell on May 2, 2018
You hear stories about how people are trying to make something else and yet they end up creating something incredible. I think penicillin and many life-changing inventions were hatched along these lines.
I wasn’t intending to make this recipe how it came out, but I am NOT complaining about the finished result.
Yes, I am comparing this recipe to the brilliance of penicillin.
150g of firm tofu, chopped into cubes
1/3 medium head of cauliflower, riced
1/2 small carrot, grated or noodled
Pickled radish and ginger
1 teaspoon condensed coconut*
1 teaspoon crunchy peanut butter
1/2 teaspoon sesame oil
30mls mirin (sweet Japanese rice wine)
Salt & pepper
Get the cauliflower rice started first by blending/processing and then cooking in the microwave for four minutes.
While this is cooking, in a hot pan place the mirin, peanut butter, chilli, sesame oil and condensed coconut and stir to combine before adding the tofu pieces. Keep the heat high and move the tofu around the pan continuously for 2-3 minutes. You’ll notice the sauce begins to thicken, darken and become very sticky, once it becomes difficult to continue moving around the pan it is cooked.
Season the cauliflower rice and then arrange the tofu, kimchi, radish, ginger and carrot on top.
*Condensed coconut is something I found in an Asian supermarket. It’s called “Watermelon Brand” and it’s a Vietnamese ingredient. Although it says there are only 2g carbs per 15ml product, it is VERY much like a molasses / pure sugar in taste and thickness. If it sounds too good to be true, it usually is – so I’ve used honey as the basis for calculating the calories and you can substitute honey for this ingredient. Although to be fair – I think the recipe would be better with it.
This recipe was taken from the MASSive eBook which is a compilation of over 80 recipes from breakfast, lunch and dinner through to desserts.
To buy a copy for just $5, email firstname.lastname@example.org.