Thai Peanut Bowl with Tofu and Asparagus

If you like Thai cuisine, I think you will enjoy this recipe with crunchy fresh asparagus and a delicious peanut butter sauce. I’m not a huge fan of tofu – but this is one of the best tofu dishes I have ever tasted! It is taken from One Dish Vegan by Robin Robertson. I really like this cook book for it’s simple and varied recipes that are easy to follow and use easy to find ingredients. This simple to follow recipe took us only about 30 minutes to make. It makes about 4 servings and the leftovers are delicious.

Ingredients:

• 

• 1/4 cup creamy peanut butter
  
• 1 Tbsp rice vinegar
  
• 3 Tbsp wheat-free Tamari (or soy sauce)
  
• 1 tsp ketchup
  
• 1/2 tsp natural sugar
  
• 2 tsp Asian chili paste, or to taste (I use Pad Thai sauce)
  
• 1/2 cup unsweetened coconut milk or almond milk
  
• 1 Tbsp vegetable oil
  
• 14 oz extra-firm tofu, well drained, blotted dry, and cut into 1/2 inch dice
  
• 6 scallions (green onions) chopped
  
• 3 garlic cloves, minced (1 1/2 tsp)
  
• 1 1/2 tsp grated fresh ginger
  
• 1/2 cup water
  
• 1 pound asparagus, trimmed and cut into 1-inch pieces
  
• 12 cherry or grape tomatoes, halved
  
• Cooked jasmine rice (or instant brown rice), for serving
  
• 2 Tbsp crushed unsalted roasted peanuts
  
• 2 Tbsp chopped fresh Thai basil (or regular basil)

Directions:

1. Prepare jasmine or other rice according to directions on package (make enough for 4 servings). Note: Jasmine rice will take about 40 minutes to cook.
2. In a small bowl, whisk together the peanut butter, vinegar, 1 Tbsp of the tamari, the ketchup, sugar, and chili paste until well blended. Stir in the coconut milk, then taste and adjust the seasonings if needed. Set aside.
3. Heat the oil in a large skillet or wok over medium-high heat. Add the tofu and sauté until browned (about 7 minutes). Add the scallions, garlic, ginger, and the remaining 2 Tbsp tamari, and stir-fry for 1 minute. Remove the tofu mixture from the skillet and keep warm.
4. Pour the water into the same skillet over high heat, add the asparagus and stir-fry until just tender, about 5 minutes. Stir in the reserved tofu mixture, about half of the peanut sauce, and the cherry tomatoes, and toss gently to heat through. Serve at once over hot cooked rice. Drizzle the remaining peanut sauce over the top of each serving and sprinkle with the chopped peanuts and basil.

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