Thai Tofu Bowls

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Today was one of those days when I got home I didn’t want to cook.  It wasn’t that work was bad.  No, it usually isn’t bad.  It’s just that work was tiring.  Some days it’s a struggle to teach my students, complete my paperwork, and try to really listen to what the kids have to say.  That’s all most of my students want…someone to listen to them.

Last year I started eating breakfast with them every morning.  It’s made a huge difference in their daily behaviors because they can tell me everything they want me to know before we even get to class.  We usually have about 20 minutes during breakfast where we talk about everything and anything except school.  It’s nice for the students who don’t really have a sounding board at home to be able to talk to someone and share what is happening in their lives.

Since I had a tiring day, I wanted an easy meal.  More and more lately I’m finding that I’m making easy weeknight meals.  This one is no exception.  It’s a Thai tofu bowl and as I’ve complained before there really is no Thai food where I live.    So making my own is something I’m doing more and more.

I love that the tofu is tossed with carrots, scallions, almonds, and sesame seeds.  It adds a lot of beautiful color and a nice crunch to the bowl.  The original sauce contains peanut butter which you all know I won’t touch so I just added in some soy sauce instead.  The resulting bowl was flavorful, crunchy, and filling.

Thai Tofu Bowls (adapted from Channeling Contessa)
1 package extra firm tofu (15 oz)
3 T. soy sauce
1 T. sesame oil
1 c. uncooked jasmine rice
1 1/2 c. vegetable broth
1 c. shredded carrots
1/2 c. chopped scallions
1/2 c. slivered almonds
1 T. sesame seeds
1/2 c. cilantro, chopped

For the sauce:
3 T. sweet chili sauce
2 T. rice wine vinegar
1 t. Sriracha
1 t. sugar
2 T. soy sauce
1 T. coconut milk
3 garlic cloves, minced
1 T. lime juice
1 t. ginger, grated

1.  Drain the tofu for 15-30 minutes before cooking.

2.  Cut the tofu into 5 slices then cut each slice in half.  Cut each piece into 3 pieces.  Toss the tofu with the soy sauce and set aside.

3.  Heat the sesame oil in a large skillet over medium high heat.  Add the tofu and cook for 5-7  minutes or until it begins to brown, flip the tofu over, and cook for 5 additional minutes.

4.  Meanwhile, combine the rice and vegetable broth in a medium saucepan.  Bring to a boil then reduce heat and cover, simmering for 12-15 minutes.

5.  Add the rice to the saute pan with the tofu in it, along with the carrots, scallions, almonds, and sesame seeds. Mix well.

6.  In a small bowl combine all the sauce ingredients.  Pour over top of the tofu and rice mixture and toss to coat.  Cook for 2-3 minutes to heat everything through.

7.  Serve portions in a bowl and top with fresh cilantro and a lime wedge.