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Recipe by Vanessa Haberman

Thai Coconut Tofu Bowls

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Parve Parve
Easy Easy
6 Servings
Allergens

Flavorful baked tofu served alongside gluten-free noodles with a pungent almond-coconut sauce. A vegan delight!

Ingredients

Tofu

  • pinch of ginger powder

  • pinch of red pepper flakes

  • 1/2 cup water

Almond-Coconut Sauce

  • 1/3 cup coconut cream or coconut milk

  • 4 tablespoons Gefen Almond Butter

  • 1/2 tablespoon garlic powder

  • 1/2 tablespoon ginger powder

  • 2 tablespoons water

  • pinch of salt

  • red pepper flakes (optional, for added heat)

Herb Salad Garnish

  • 1 handful mint, chiffanade

  • 1 handful basil, chiffanade

  • 1 fresno chile, sliced into paper thin strips, seeds removed

For Serving

Directions

Prepare the Tofu

1.

Preheat oven to 350 degrees Fahrenheit.

2.

Cube tofu and place in a baking dish with soy sauce, sesame oil, garlic, honey, a good pinch each of ginger powder and red pepper flakes, and water.

3.

Coat on all sides and bake for 30 minutes.

Prepare the Almond-Coconut Sauce

1.

Combine all ingredients.

To Serve

1.

Place the noodles in a bowl, with the tofu over, and top with the sauce. Garnish with scallions.

2.

Serve with herb salad.

Thai Coconut Tofu Bowls

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