Spicy Peanut Tofu Bowls with Quick Pickled Veggies

spicesinmydna.com

Katie

subheading: For the tofu:

1 (14 ounce) package extra firm tofu, cut into 1'' chunks*

1 tablespoon sesame oil

1 tablespoon pure maple syrup

1 tablespoon rice wine vinegar

1 tablespoon chili garlic sauce

1 tablespoon soy sauce

½ teaspoon garlic powder

½ teaspoon onion powder

1 tablespoon cornstarch

subheading: For the quick pickled red onions:

¼ of a medium red onion, very thinly sliced

½ cup apple cider vinegar

2 tablespoons honey

½ teaspoon salt

subheading: For the quick pickled cucumbers:

¼ of a large seedless cucumber, very thinly sliced

½ cup apple cider vinegar

2 tablespoons honey

½ teaspoon salt

subheading: For the peanut sauce:

¾ cup creamy peanut butter (the natural, drippy kind)

juice of 1 lime

2 tablespoons rice wine vinegar

2 tablespoons soy sauce

1 clove garlic, minced

2 teaspoons freshly grated ginger

2 teaspoons sriracha

2 teaspoons honey

2 teaspoons sesame oil

1 teaspoon chili garlic sauce

⅓ cup hot water

subheading: For the crispy shallots:

canola or vegetable oil for frying

2 medium shallots, thinly sliced

¼ cup all purpose flour*

sea salt

subheading: For the bowls:

your favorite rice*

roasted, salted chopped peanuts

thinly sliced scallions

chopped cilantro

sesame seeds

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