Baked Tofu Bowl with Peanut Dressing

I have some strong opinions about tofu. To be honest, I feel sorry for it. Somewhere along the lines in our food culture it got pegged as a health-nut, granola, only-vegans-eat-it kind of food. 

If those are the reasons you eat it, that’s great and all, but I discovered tofu in a much different way and associate it with a very different style of eating. 

A big part of this world refers to it as bean curd. That’s how I first enjoyed it, in some excellent Asian dishes, sometimes pan-fried, sometimes paired with meat. While it has some healthy attributes, it’s not the tasteless health food that it’s been pegged as in the U.S. At least not after it’s been seasoned and prepared. 

I don’t eat a lot of soy, but on occasion I enjoy bean curd. I haven’t quite mastered a good frying technique to recreate the dishes I’ve had while dining out so I plan to let the experts stick with that and I’ll just continue ordering it. When I make it at home, I often bake it. A little marinade, pop it in the oven and then cut it into cubes. There are all kinds of good things you can pair it with. 

This time around I mixed it with some massaged kale and a few other tasty toppings to create a meal in a bowl. As we’ve discussed before, there are no better meals than meals in a bowl. Then I topped it off with a slightly spicy peanut dressing, one of my favorites. 

This recipe makes about 3 servings and keeps well so you’ll have leftovers for lunch throughout the week. 

What you’ll need:

Tofu*
1 lb. block extra firm tofu
2 tablespoons fresh lime juice
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
1/2 teaspoon chili oil

Bowls
6 cups finely chopped kale
2 teaspoons extra virgin olive oil
1 teaspoon toasted sesame oil
1/4 teaspoon chili oil
Pinch of salt
1 1/2 cups shredded carrots
6 tablespoons roasted, unsalted sunflower seeds
6 tablespoons raw cashews
1 1/2 tablespoons black sesame seeds
Cilantro sprigs for garnish

Dressing
1/4 cup unsweetened peanut butter**
2 teaspoons toasted sesame oil
2 teaspoons rice vinegar
1 teaspoon honey
1 teaspoon soy sauce
1 teaspoon sriracha hot sauce
4 tablespoons water

How to make it:

To make the tofu, wrap the block of tofu in paper towels or a clean kitchen towel and press gently to extract some of the water. Cut the block into slices about a 1/2-inch thick. 

In a shallow dish, stir together the lime juice, soy sauce, sesame oil and chili oil. Add the slices of tofu and turn to coat. Let marinate for 5 to 10 minutes. Meanwhile, preheat the oven to 400 degrees F.

Place the tofu slices on a sprayed baking sheet or a baking sheet lined with a baking mat. Bake for 35 to 40 minutes, flipping 2 to 3 times, until the edges are browned. 

While the tofu bakes, prep the bowls. Place the kale in a large bowl and add the olive oil, sesame oil, chili oil and salt. Use clean hands to massage the oils into the kale. Squeeze the greens gently to help tenderize the green. Divide the kale into 3 serving bowls. 

Add 1/2 cup of carrots, 2 tablespoons of sunflower seeds, 2 tablespoons of raw cashews and a 1/2 tablespoon of  black sesame seeds to each bowl. Add a few sprigs of cilantro. 

To make the dressing, add all ingredients except the water to a medium bowl. Whisk to begin to combine the ingredients. Add the water 1 tablespoon at a time, whisking well before each addition. It may seem lumpy at first, just keep whisking. It will eventually come together into a smooth, pourable dressing. 

Once the tofu has been removed from the oven and is cool enough to touch, cut the slices into cubes. Place an equal amount of tofu in each bowl. Drizzle each bowl with peanut dressing and serve. 

* There are more than 3 servings of tofu in a 1 lb. pack. I usually bake up the whole thing and use leftovers for salads or other meals throughout the week. 

**I keep my peanut butter in the fridge so it is a bit thick. If you are using a new jar straight from the pantry, you may need less water to get a smooth dressing.