Peanut tofu bowls

45 min · 4 servings · 560 kcal

Nora Beckett · @nora_beckett

Roughly 25 g protein per container, no meat, no reheating needed — this one is fine cold. Press the tofu properly or the texture is a write-off. Keeps 4 days.

Ingredients

• firm tofu600 g
• brown rice250 g
• red cabbage300 g
• edamame beans200 g
• peanut butter4 tbsp
• soy sauce3 tbsp
• rice vinegar2 tbsp
• honey1 tbsp
• cornflour2 tbsp
• sesame oil1 tbsp

Instructions

1. Press the tofu between two plates with a weight on top for 20 minutes, then cut it into 2 cm cubes.
2. Cook the rice according to the packet and spread it on a tray to cool quickly — warm rice steams the vegetables in the container.
3. Toss the tofu in cornflour and roast at 220 °C for 25 minutes, turning once, until the edges are firm.
4. Whisk peanut butter, soy sauce, vinegar, honey and sesame oil with 3–4 tbsp warm water until pourable.
5. Shred the cabbage finely and blanch the edamame for 3 minutes.
6. Divide rice, cabbage, edamame and tofu between four containers. Keep the sauce in separate small pots and add it on the day — poured over now, it soaks the rice.
7. Refrigerate once cool. Eat within 4 days.

Per serving