• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Start Here
  • Recipes
    • Recipe Index
    • Vegetarian Recipes
    • Vegan Recipes
    • Sourdough
      • Gluten-Free Sourdough
      • Sourdough Discard
    • Seasonal Recipes
      • Spring
      • Summer
      • Fall
      • Winter
    • Main Dish Recipes
    • Lunch Recipes
    • Breakfast and Brunch
    • Appetizers & Snacks
    • Dessert Recipes
    • Bread Recipes
      • Sweet Breads
      • Savory Breads
    • Condiment Recipes
    • Drink Recipes
      • Cocktails
      • Non Alcoholic
Vanilla And Bean

Vanilla And Bean

Sweet and Savory Vegetarian

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Subscribe
  • Shop
  • About
    • Subscribe
    • A little bit about me…
    • Contact
    • Let’s Work Together
    • Blogs I’m Reading
    • Blogger Resources
You are here: Home / Recipes / Main Dish / Thai/Asian/Indian / Spicy Peanut Tofu Bowl with Coconut Forbidden Rice

Spicy Peanut Tofu Bowl with Coconut Forbidden Rice

By Traci · Jump to Recipe ·
This post may contain affiliate links. Please read my affiliate policy.

This Spicy Peanut Tofu Bowl recipe with Coconut Forbidden Rice and bok choy comes together with ease for a hearty and nourishing weeknight meal. This recipe is vegetarian and vegan. 

Spicy Peanut Tofu Bowl with Coconut Forbidden Rice

Table of Contents

  • Who Eats this Stuff? 
  • Being a new vegetarian was hard…
  • About Preparing Tofu
  • How to Make Peanut Tofu 
  • How to Make Coconut Forbidden Rice 
  • A Few Tofu Bowl Notes
  • More Forbidden Rice Recipes to Love
  • Spicy Peanut Tofu Bowl with Coconut Forbidden Rice

Who Eats this Stuff? 

Before we get to this tofu bowl, a little back story. When I first heard about tofu, I thought is was something I’d never eat. But after giving up meat, I became curious. Although I wanted to try it, I resisted because I didn’t know what the hell to do with a watered down, spongy square block of food. I mean, really?

Who eats this stuff?

I’d go to the store and contemplate buying it, standing in front of the cooler staring at it as if somewhere out of the blue how to cook it would hit me. After-all it looked like no meat I’d ever eaten before (it is a meat replacement, right?).

It’s not like I could’ve gone to the nearest vegetarian restaurant and try it. When I was living in Texas, tofu wasn’t served in restaurants, and food blogs weren’t even a thing.

Overhead shot of Spicy Peanut Tofu Bowl with Coconut Forbidden Rice ingredients.

Being a new vegetarian was hard…

I garnered the courage to put tofu in my basket, convincing myself this is the next step to learning how to prepare it. I hadn’t a clue what I’d do with it.

I tossed it in the freezer and forgot about it.

Then I started reading a new cookbook I was gifted. Vegetarian Classics inspired me to do something with that dang tofu.

So I did, not sure what I was getting into.

Spicy peanut tofu marinade with tofu in a bowl.

I now prepare that spongy block with the confidence I used to prepare rump roast with.

About Preparing Tofu

I learned that freezing tofu when bringing it home from the store prepares it to soak up lots of marinade after thawing and pressing. Pressing the tofu prior to baking or cooking removes the water to make room for the marinade. 

I’ve also learned baking or dry-pan toasting the tofu after pressing out the water prior to marinating assists in improving the tofu’s texture, drying it out even further.

It sounds like a lot to do to prepare tofu. I get it. But once you do it, and get the flow down, you’ll be whippin up tofu like a boss!

Spicy Peanut Tofu in a pan.

How to Make Peanut Tofu 

Super simple to pull together, I include this peanut tofu in many tofu bowls because it pairs so well with a wide array of veggies. 

  • First, bake for 20 minutes. This will dry the tofu out.
  • Next, make the marinade by whisking the maple syrup, tamari, oil, sriracha, peanut butter, garlic and ginger. Stir in the baked tofu and marinate for at least 10 minutes.
  • Last, in a skillet, cook tofu on medium heat, allowing it to get a little crispy with some crust forming from the marinade. Cook until crispy and warmed through. 

Keep warm while the rice finishes cooking and the bok choy is wilted. 

How to Make Coconut Forbidden Rice 

This rice is incredibly fragrant, and with the addition of coconut milk, gives it a subtle sweetness that takes this rice over the top! A spoonful of black rice has as many antioxidants as a spoonful of fresh blueberries. Put it on your list!

  • First, In a medium sauce pan, add the rice, coconut milk, water and salt. Bring to a boil, cover and turn heat to low.
  • Next, cook for 40 minutes with lid on. Start checked at about 35 minutes to make sure the rice is not sticking. If it is, give it a stir and put the lid back on.
  • Last, remove from heat and let stand, covered, for 10 minutes.

Easy peasy, weeknight tofu bowls are ready! 

Spicy Peanut Tofu Bowl with Coconut Forbidden Rice in a bowl with a fork ready to eat.

A Few Tofu Bowl Notes

  • New to forbidden rice (aka black rice)? I discovered it at our local co-op in the bulk bins. I was intrigued and brought some home. It’s nutty, slightly sweet and versatile. It’s different however from wild rice in that wild rice has an earthier flavor and is long grain. 
  • If time permits, freeze then thaw out your tofu before preparing it. Freezing improves it’s texture. 
  • For meal prep, the tofu can be baked and marinated up to one days in advance. The coconut forbidden rice, up to three days in advance. 
  • Freezer friendly? The tofu is, but the rice and bok choy I prefer to prepare fresh. 

More Forbidden Rice Recipes to Love

  • Forbidden Rice Cereal Bowl by Foolproof Living
  • Porcini Mushrooms and Greens Brown Rice Gratin  
  • Forbidden Rice Salad with Mango and Coconut Curried Dressing
Spicy Peanut Tofu Bowl with Coconut Forbidden RiceSpicy Peanut Tofu Bowl with Coconut Forbidden Rice
Print Recipe

Spicy Peanut Tofu Bowl with Coconut Forbidden Rice

Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Servings:3 -4 Servings
Calories:698kcal
Author:Traci York | Vanilla And Bean
Spicy peanut tofu pairs with forbidden coconut rice and bok choy for a hearty and nourishing weeknight meal. For meal prep, cook the rice up to three days in advance and marinate the tofu up one day in advance. The time below does not include tofu pressing and marinating. vegan + gluten free

Ingredients

For the Rice:

  • 1 C Forbidden Rice 200g
  • 1 Can Full Fat Coconut Milk 390g
  • 3/4 C Water 178g
  • 1/8 tsp Sea Salt

For the Tofu:

  • 10 oz Sprouted or Very Firm Tofu pressed (see note), 285g
  • 4 Tbs Maple Syrup or Brown Sugar
  • 1/4 C Tamari 62g
  • 3 Tbs Sesame Oil divided
  • 1-2 Tbs Sriracha 2 for the heat!
  • 3 Tbs Natural Crunchy Peanut Butter
  • 2 Cloves Garlic microplaned
  • 2 tsp Fresh Ginger microplaned

For the Bok Choy:

  • 2 Bok Choy 300g
  • 1-2 Tbs Sesame Oil
  • Pinch of Sea Salt
  • Fresh Ground Pepper

For Garnish:

  • Toasted and chopped cashews
  • Lime wedges
  • Thai basil or cilantro

Instructions

For the Rice:

  • In a medium sauce pan, add the rice, coconut milk, water and salt. Bring to a boil, cover and turn heat to low. Cook for 40 minutes with lid on. Start checked at about 35 minutes to make sure the rice is not sticking. If it is, give it a stir and put the lid back on. Remove from heat and let stand, covered, for 10 minutes.

For the Tofu:

  • Preheat the oven to 350F (180C). Slice the tofu into 1" cubes and place on a parchment or silpat lined sheet pan. Bake for 20 minutes. This will dry the tofu out.
  • Meanwhile, in a small bowl whisk the maple syrup, tamari, oil, sriracha, peanut butter, garlic and ginger. Whisk to combine the marinade. Stir in the baked tofu and marinate for at least 10 minutes (30 if you can).
  • Warm a medium non-stick saute pan on medium heat with 1 Tbs of sesame oil. Using a slotted spoon, transfer the tofu to the pan. Some of the marinade will transfer to the pan, most of it should stay in the bowl. Cook tofu on medium heat, allowing it to get a little crispy with some crust forming from the marinade. Cook the tofu until crispy and warmed through, stirring and tossing occassionally. About 5-8 minutes. Keep warm. Leftover marinade can be frozen to be used again. Or, gently warm it and use it as a sauce to slather over the tofu just before serving.

For the Bok Choy:

  • Slice the bok choy, lengthwise, in half. In a nonstick pan, add 1 Tbs of sesame oil, swirl it around in the pan and heat until shimmering. Place the bok choy in the pan, flat side down. Cook for 2 minutes, flip, sprinkle with salt and pepper. Add 2 Tbs water to the pan and put a lid on for about 30 seconds to wilt the bok choy. Remove from heat and keep warm.

Assemble the Bowls:

  • Divide the rice, tofu and bok choy between bowls and garnish with cashews, lime wedges and basil. Refrigerate leftovers in a covered container for up to three days.

Notes

Freeze your tofu when you bring it home from the store. Thaw it in the refrigerator overnight, then press out the water. Something magical happens in the freezer. Since tofu is packaged in water, we need press the water out of it to make room for flavor! To press thawed tofu, use a tea towel and place it under and on top of the tofu. Set it on a plate. Place something heavy on top, like a cutting board, another plate or a not-so-full box of wine to press the water out. We don't want it too heavy or it will squash the tofu. Move the tea towel a few times to a dryer area of the towel so it can absorb more water. Press for about 20-30 minutes, up to an hour if you have time.
Marinade recipe adapted from my Thai Lentil Lettuce Wraps.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 698kcal | Carbohydrates: 87g | Protein: 26g | Fat: 30g | Saturated Fat: 5g | Sodium: 1798mg | Potassium: 1832mg | Fiber: 8g | Sugar: 26g | Vitamin A: 25021IU | Vitamin C: 256mg | Calcium: 678mg | Iron: 7mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
Spicy Peanut Tofu Bowl recipe with Coconut Forbidden Rice

You might also like:

Garlic Asparagus Mushroom and Boc Choy Noodles in a bowl with chopsticks.

Garlicky Asparagus Mushroom and Bok Choy with Noodles

Peanut Noodle Salad in a serving bowl with chopsticks twirling the noodles.

Thai Peanut Noodle Salad

Overhead shot of Thai Vegetable Fried Rice with Cashews on a wood board with a linen cloth ready for sharing.

Thai Vegetable Fried Rice with Cashews

Overhead shot of Forbidden Rice Salad with Mango, Bok Choy and Coconut Curried Dressing in a big bowl, ready to be shared.

Forbidden Rice® Salad with Mango, Bok Choy and Coconut Curried Dressing

Shares2.4kPinShareYummly

Join the Vanilla And Bean community to receive free sweet and savory vegetarian recipes, and get my Five Secrets to Vegetarian Cooking email series delivered to your inbox!

You will receive recipes and kitchen tips, along with information about our partners and offerings. For more details, review the Vanilla And Bean privacy policy.
Previous Post: « Watermelon Lemon Limeade Popsicles
Next Post: Vegan Bourbon Vanilla Bean Ice Cream »

Reader Interactions

67 comments

    Share Your Thoughts! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Avatar for camillecamille

    June 11, 2022 at 11:08 am

    5 stars
    I love so many of your recipes for the ease, nutritional status, and flavor (yum value!). Sometimes Hubby isn’t quite as excited. Last night was a complete success. The steps to get the tofu to this level is 1,000% worth the effort. We like tofu well enough but this method is outta the park! Will make again and again. Hubby says he doesn’t like ginger but devoured the marinade over the tofu. Also Hubby doesn’t like coconut in any form so I was taken aback when he said he looooved the rice! Who is this person?

    Thank you, Traci, for bringing excitement to our kitchen.

    Reply
    • Avatar for TraciTraci

      June 16, 2022 at 12:27 pm

      Hi Hiiii Camille! Thank you for your note, patroning the blog and sending a smile. Your note completely made my day! Hooray for a happy you and hubby! I *SO* understand the not quite excited… I went down that road for several years until hubby had a revelation (haha!). I know, “who is this person!?” LOL! I can so relate! Thank you again, Camille! Can’t wait to hear what you try next!

      Reply
  2. Avatar for AvraAvra

    October 4, 2021 at 8:58 am

    Delicious!!! the tofu prep method you use in a number of your recipes. Makes a huge difference to the texture
    Thank you Traci

    Reply
    • Avatar for TraciTraci

      October 4, 2021 at 6:35 pm

      Hi Avra! Oh I’m super happy to hear this. It’s all about the texture, right? Thank you for your note, Avra, and giving the recipe a go!

      Reply
  3. Avatar for AudreyAudrey

    August 9, 2021 at 6:54 pm

    5 stars
    This was delicious and quite easy to do! Absolutely going to be a regular weeknight meal at our house.

    Reply
    • Avatar for TraciTraci

      August 9, 2021 at 7:57 pm

      Hi Audrey! Hooray for a tasty weeknight meal! Isn’t that coconut milk with the forbidden rice such a nice surprise? Thank you for your note!

      Reply
  4. Avatar for KimKim

    January 29, 2020 at 6:06 pm

    5 stars
    I love this combination of sweet & spicy, plus all the textures. I baked the tofu 15 min, flipped and baked for 20, flipped and baked for 5… all at 450 degrees. Seemed easier! Thank you this recipe is a keeper.

    Reply
    • Avatar for TraciTraci

      January 29, 2020 at 6:42 pm

      So happy to hear you’re enjoying the recipe, Kim! Thank you for coming back and leaving a note, and sharing your tofu baking tips!

      Reply
  5. Avatar for Jenny | The Baking SkilletJenny | The Baking Skillet

    January 14, 2017 at 11:26 am

    Just made this and it is sooo delicious. I especially loved the Tofu and the baking really works wonders for the texture. I added some Beansprouts coz I had some and it added a nice crunch. Thanks for sharing.

    Reply
    • Avatar for TraciTraci

      January 15, 2017 at 3:22 pm

      Hooray! Thank you for sharing, Jenny. I’m so happy you enjoyed the recipe! And I love your addition of beansprouts! :D

      Reply
  6. Avatar for DeniseDenise

    September 26, 2016 at 2:54 pm

    I didn’t have full fat coconut milk, only light, but it turned out to be the best black rice I had ever made. usually it’s dry. we had this for meatless Monday, we both loved it, very flavor full, lots of different tastes in every bite. it’s a keeper

    Reply
    • Avatar for TraciTraci

      September 26, 2016 at 3:11 pm

      Oh this is great Denise and I’m so happy light coconut milk worked well for you! Thank you for your note! Hooray for meatless Monday! :D

      Reply
  7. Avatar for Theresa @aloveafareTheresa @aloveafare

    August 24, 2016 at 7:38 am

    I have never heard of forbidden rice. It goes on my shopping list today! Tofu, don’t even get me started. Love the stuff and with your sauce recipe sounds divine! Thanks for sharing :)

    Reply
    • Avatar for TraciTraci

      August 24, 2016 at 7:59 am

      Hi Theresa! Thank you for your note. I too just discovered forbidden rice. It’s like no other rice I’ve had before. I just love it! I hope you enjoy it :D

      Reply
  8. Avatar for JenaJena

    August 23, 2016 at 5:02 pm

    I made this today. I didn’t have Forbidden Rice. I used wild rice instead. Perhaps it was the coconut milk I used but the rice tasted like chocolate. It wasn’t appealing. The tofu & bok choy however turned out great. Will definitely make again with an alternative rice recipe.

    Reply
    • Avatar for TraciTraci

      August 23, 2016 at 6:23 pm

      Hi Jena! Thank you for your note. So happy you like the tofu and boc choy! Yeah, I can’t imagine pairing wild rice with coconut milk. Wild rice and forbidden rice have very different textures and flavors. I wouldn’t want my rice to taste like chocolate either!

      Reply
  9. Avatar for Katie @ Garnish BlogKatie @ Garnish Blog

    July 30, 2016 at 9:15 am

    I made this last night, and I’m eating leftovers right now. Such a delicious recipe! The tofu marinade in particular is incredible. I can see using it for lots of other things. Thanks for a great meal!

    Reply
    • Avatar for TraciTraci

      August 10, 2016 at 8:55 am

      Thank you for sharing, Katie! I just made the tofu recipe last night with previously frozen leftover sauce. So happy you enjoyed the recipe!

      Reply
  10. Avatar for SabrinaSabrina

    July 26, 2016 at 3:45 am

    This bowl sounds so delicious! Love your sauce recipe for the tofu!

    Reply
  11. Avatar for Sonal SinghSonal Singh

    July 21, 2016 at 6:07 pm

    Oh my!!! I grew up as a vegetarian, and even though I eat meat now I still thing vegetarian food is/always will be my favorite. I’ve had to come up with meals so that my carnivore husband will eat vegetarian meals during the week and so far we both agree on tofu stir frys and dishes of that sort. This looks divine! I’m going to have to try this!

    Reply
    • Avatar for TraciTraci

      August 10, 2016 at 8:54 am

      What a great way to bridge eating styles, Sonal! No doubt, Rob loves this recipe and a few other tofu dishes I’ve made. But the tofu must have lots of flavor for him to like it. I hope you enjoy this!

      Reply
  12. Avatar for AdelaAdela

    July 12, 2016 at 9:26 am

    I made the tofu part of this recipe a few days ago, I shared it in my vegetarian Facebook fan page and, as I promised, here I am giving testimony of hope great this recipe is! Really, it was a huge success! What an amazing combination of flavors and textures! The marinade is one of the best ones I´ve tried, and so easy to make! If you are afraid of tofu in any way, give it a chance with this recipe, you will fall in love instantly!

    Reply
    • Avatar for TraciTraci

      July 12, 2016 at 10:09 am

      Thank you so much for trying the recipe AND sharing it with your facebook group! I use a very similar marinade recipe for a dressing in my Thai Lentil Lettuce Wraps. I figured why not give it a try as a marinade with tofu! I sometimes make a double batch of the tofu and snack on it cold or toss it in a salad with red bells, ses seeds, snap peas and a quick tahini dressing. It’s quite a versatile recipe. Thank you again, Adela for your comments! I’m so happy you enjoyed it!

      Reply
  13. Avatar for ShumailaShumaila

    July 6, 2016 at 12:27 pm

    The drying the tofu out technique is something I swear by when I used tofu for stir frys. This bowl looks so good. Never tried forbidden rice but always been curious as to how it tastes. Those bowls are so pretty!

    Reply
  14. Avatar for Shikha @ Shikha la modeShikha @ Shikha la mode

    June 28, 2016 at 4:40 pm

    Haha growing up in California, tofu has been second nature! But I think some cooking methods are definitely better than others. I love it when it’s crisp and flavorful!

    Reply
    • Avatar for TraciTraci

      June 29, 2016 at 9:05 am

      Then this is for you, Shikha! :D

      Reply
  15. Avatar for MarinaMarina

    June 27, 2016 at 4:25 pm

    I really like the looks of this recipe and totally intend to make it very soon, but I have never come across forbidden rice before … do you think it might also be called wild rice (which is a type of grass as opposed to a rice?)

    Reply
    • Avatar for MarinaMarina

      June 28, 2016 at 12:21 am

      I have now found a source of forbidden rice and it is definitely NOT wild rice!

      cheers

      Reply
      • Avatar for TraciTraci

        June 28, 2016 at 7:19 am

        Hey Marina! So happy you found a resource…. definitely not wild rice! I hope you enjoy it!

        Reply
  16. Avatar for Pamela LynchPamela Lynch

    June 21, 2016 at 1:29 pm

    I was attracted to this recipe immediately and made it last night. To increase the appeal to my children, I added stir fried carrots, broccoli and red peppers. I heated the remaining marinade after sautéing the tofu. The end result was so delicious, I want to eat this every night! The addition of peanut butter to the classic teriyaki marinade really gives this dish a fantastic twist.

    Thank you! This will now be in the dinnertime rotation!

    Reply
    • Avatar for TraciTraci

      June 26, 2016 at 3:46 pm

      Hooray, Pamela! Thank you for your note, and I’m thrilled to hear you added more veggies to make it appealing to your kiddos! So happy you and your fam enjoyed it! :D

      Reply
  17. Avatar for LisaLisa

    June 21, 2016 at 10:13 am

    I’ve never thought of freezing the tofu first to help prep for the marinade. We never marinade tofu in Chinese cooking, so there’s a whole new area of tofu prep that I have yet to explore more. I’ve got to try that trick out soon! Beautiful bowl, Traci!

    Reply
    • Avatar for TraciTraci

      June 26, 2016 at 3:45 pm

      Just imagine all the flavor combinations, Lisa!

      Reply
  18. Avatar for Laura @ LauraLaura @ Laura's Culinary Adventures

    June 21, 2016 at 5:07 am

    Delicious! I don’t know much about preparing tofu, but this dish looks super appetizing!

    Reply
    • Avatar for TraciTraci

      June 26, 2016 at 3:44 pm

      Thank you, Laura! I hope this helps.

      Reply
  19. Avatar for Sarah | Well and FullSarah | Well and Full

    June 20, 2016 at 9:15 am

    I really appreciate the tips on preparing tofu, Traci! I’m still such a newbie when it comes to tofu… I never really grew up eating it, and I usually opt for chickpeas or beans for my protein. But maybe I’ll have to give tofu a second chance now that I know these fantastic tips ;) Thanks girl!

    Reply
    • Avatar for TraciTraci

      June 20, 2016 at 9:19 am

      Welcome my dear! Chickpeas and beans are a staple around here too… and then there’s tofu at least every few weeks. I hope you enjoy it, Sarah!

      Reply
  20. Avatar for Izzy @ She Likes FoodIzzy @ She Likes Food

    June 19, 2016 at 6:33 pm

    My mom was a vegetarian when I was a little kid so I grew up on tofu and have always loved it, but I can definitely see how people can be skeptical of it! The trick is to season it well and it looks like you have done that here! That crust looks amazing and I bet it tastes delicious! I will have to try it this way soon :)

    Reply
    • Avatar for TraciTraci

      June 21, 2016 at 4:17 am

      Oh that’s great, Izzy! Do you remember liking it as a kid? No doubt, it’s all about the prep work and seasoning. I hope you enjoy it, Izzy! :D

      Reply
  21. Avatar for EmilyEmily

    June 18, 2016 at 6:22 pm

    I adore forbidden rice and it looks so great with this tofu! I never knew about the freezing tofu trick- I’ll have to try that! I’ve finally converted Ryan into liking tofu too so it’s become a regular around our house now too. Coconut is such a great complement to forbidden rice and I love adding a touch of ginger along with it as the rice cooks. Really wonderful, Traci!

    Reply
    • Avatar for TraciTraci

      June 21, 2016 at 4:19 am

      Oh that’s good to hear, Emily! Rob used to hate it, but I think it was because I didn’t know, really how to prepare it. Now, he doesn’t scrunch his nose up when I tell him we’re having tofu – and he actually enjoys it! Thank you for the ginger tip, Emily! I’ll do it! :D

      Reply
  22. Avatar for Geraldine | Green Valley KitchenGeraldine | Green Valley Kitchen

    June 18, 2016 at 9:01 am

    I don’t eat tofu enough, Traci – It always seems to crumble apart if I saute it or be too hard if I bake it. But I have not tried freezing it – so thanks for that tip. Will be trying this soon. And is forbidden rice the same as black rice? I will have to look out for in the market. And bring on the bok choy – love it – and I’ve never tried cooking it the way you have – so definitely trying that too! Hope you have a good weekend.

    Reply
    • Avatar for TraciTraci

      June 21, 2016 at 4:21 am

      Augh… the extremes. I get it, Geraldine. See if you can find WildWood sprouted tofu – firm or extra firm. I’ve found it to hold together and have an excellent texture, more-so than other brands I’ve tried. Black rice and forbidden rice, I think are one in the same. I just picked up more bok choy from the farm! I love it to! xo

      Reply
  23. Avatar for Sarah @ Snixy KitchenSarah @ Snixy Kitchen

    June 17, 2016 at 11:18 pm

    I love hearing about your first experience with tofu! I’m not a vegetarian, but tofu is now also one of my favorite things to prepare – I love how much it will soak in the marinades. I’ve never thought to freeze it though – brilliant! I also LOVE that forbidden rice – we always have a bag on hand. Relatedly: have you every tried Hodo Soy’s extra firm tofu??

    This spicy peanut tofu bowl is so gorgeous – I love the contrast to the dark forbidden rice and I bet it pairs with the nuttiness of that rice just perfectly!

    Reply
    • Avatar for TraciTraci

      June 21, 2016 at 4:58 am

      Hey Sarah, I’ve not tried Hodo Soy’s extra firm.. but I’m looking it up now! Thank you for the tip! Oh yeah, that forbidden rice is sublime. I especially love it with Thai flavors.. it seems to pair so perfectly. xo

      Reply
  24. Avatar for AysegulAysegul

    June 17, 2016 at 2:20 pm

    You are so SO sweet. Thank you for sharing my recipe as well. <3 I love forbidden rice and I think it has a potential to save the world. Ha ha.. :))
    I feel the same way about tofu. It is a block of blah, but they way you did made me want to give it a shot. Such great tips there for beginners like me Traci.
    Looks scrumptious, as always.

    Reply
    • Avatar for TraciTraci

      June 20, 2016 at 9:39 am

      My pleasure, Aysegul! Agreed about saving the world… LOL block of blah! Indeed… until the magic happens! I hope you go for it, taking that tofu bull by the horns and wrangling it! xo

      Reply
  25. Avatar for Kelly@Inspired Edibles[email protected] Edibles

    June 17, 2016 at 12:16 pm

    Heeheeh, enjoyed reading about your journey towards embracing the tofu :)) my first few stabs were pretty much disasters (inedible) – it was before the internet age (oy) and we didn’t have handy access to all these inspiring recipes and information… so an apprenticeship it was. As you demonstrate so well here, it’s all in the prep – those crispy seared cubes are just gorgeous Traci and I’m digging the peanutty sauce you’ve pulled together for us. Lotza heat on mine please :o/ Beautiful pics my dear. You sure make tofu look good.

    Reply
    • Avatar for TraciTraci

      June 20, 2016 at 9:30 am

      heheheee! right.. disasters, me too. I forgot to mention that! I’ll pour on the heat for you Kelly! Thank you for your encouragement! xo

      Reply
  26. Avatar for JanineJanine

    June 17, 2016 at 7:04 am

    Hi Traci, read your IG post and switched over your Website to check it out. I am really the same. I played with Tofu several times and I haven’t found a way to prepare it tasty. LOL. I enjoy reding all your recommendations about the right preparation. Thank you so much. I tried my Tofu in my buckwheat noodle salad and it was the first time I really enjoyed it! Will try out your Version as soon as I find the time. xoxo Janine

    Reply
    • Avatar for TraciTraci

      June 20, 2016 at 9:29 am

      Thank you for stopping by Janine! I hope my experience helps you take charge of that tofu! Here’s to trying new things! xo

      Reply
  27. Avatar for ChelseaChelsea's Healthy Kitchen

    June 16, 2016 at 5:41 pm

    I started experimenting with tofu when I was in school, and I’ve loved it ever since. It’s just too bad I can’t get John to eat it – he just doesn’t believe me that the right marinade can make it taste amazing. I’ll have to try this recipe next time he’s not home for dinner. ;)

    Reply
    • Avatar for TraciTraci

      June 16, 2016 at 5:54 pm

      Would it help to know that Rob used to give me the thumbs down… but the more I worked with it and learned how to prepare it, not he eats it and even takes leftovers to work! :D It was quite an evolution. Maybe John will come around. I hope he does, at least! :D

      Reply
  28. Avatar for MedhaMedha

    June 16, 2016 at 2:17 pm

    I love love love everything going on here! Bok choy is a fave of mine, but I just do not have it enough. And tofu on the other hand, I have ALL the time, but I absolutely never get sick of it. I’ve never tried forbidden rice, but I have to get my hands on some! Pinning this :)

    Reply
    • Avatar for TraciTraci

      June 16, 2016 at 5:52 pm

      Thaaank you Medha! Oooh bok choy is sooo good right now. This was in our CSA and I just picked up more this week. I love it too! Go get that forbidden rice! :D

      Reply
  29. Avatar for Cheyanne @ No Spoon NecessaryCheyanne @ No Spoon Necessary

    June 16, 2016 at 9:40 am

    Well, it is patently clear you know what to do with tofu now! So glad you decided to start cooking with tofu, because now you are the Masta’! While I do cook with tofu from time to time, I am not overly confident, so I thank you for all your tips and tricks! This bowl is beautiful, Traci and it looks seriously delicious! Love all the flavors and you know I am totally loving that spice!! Also digging that this bowl of yum is healthy – excellent because I could most definitely eat this beauty on the regular! Pinned! Cheers, friend! xo

    Reply
    • Avatar for TraciTraci

      June 17, 2016 at 5:59 am

      Finally… it took me long enough! hehe! Thank you for your pin Chey! xo

      Reply
  30. Avatar for debdeb

    June 16, 2016 at 9:15 am

    I saw this in my inbox and immediately wanted to make it! I love freezing tofu! And I’ve really been enjoying Thai basil lately! Beautiful post, Traci!

    Reply
    • Avatar for TraciTraci

      June 17, 2016 at 5:58 am

      Oh my goodness, DEB! You’re on vaca and you stopped by!? :D Thank you Sweets! So happy to hear your a tofu freezer too. It DOES make a difference, right? That thai basil is incredible.. oh my!

      Reply
  31. Avatar for Sarah @ Making Thyme for HealthSarah @ Making Thyme for Health

    June 16, 2016 at 9:01 am

    Yep, you’re definitely whipping up tofu like a boss, Traci! Haha! The crust on those cubes looks perfect and thinking about the peanut and coconut combo is making my mouth water. It’s easy to be a vegetarian when food looks this good! :)

    Reply
    • Avatar for TraciTraci

      June 17, 2016 at 5:57 am

      Hehe! Ohhh that crust. It’s so nice.. a little peanutty. No doubt … much easier than it used to be! :D

      Reply
  32. Avatar for rebecca | DisplacedHousewiferebecca | DisplacedHousewife

    June 16, 2016 at 6:30 am

    This looks SO delicious!!! I love tofu, love black rice — gorgeous. I agree with you, pressing the tofu is key. I’m always looking for new recipes using it and this one looks amazing. xo

    Reply
    • Avatar for TraciTraci

      June 16, 2016 at 7:25 am

      Hooray! Such a delicious combination, Rebecca. I’m on the hunt for more ways to enjoy it too.. and that black rice! xo

      Reply
  33. Avatar for danielle | rooting the sundanielle | rooting the sun

    June 16, 2016 at 6:14 am

    Traci, I’m so very in love with tofu. I’m not even sure if there was a grace period for me as I sit and ponder the initial event! Perhaps, love at first floating block. It’s a favorite weeknight dinner of mine, and I am forever thirsting for new techniques to perfect my game. I’ve never heard of freezing it, but I am going to give this a shot! Thank you so much, and I hope your season is beautiful so far. xo

    Reply
    • Avatar for TraciTraci

      June 16, 2016 at 7:25 am

      Hooray fellow tofu lover! Love at first floating block – lol! While you had heart eyes, I had stink eyes! LOLOL! :D I hope you’ll try freezing it, Danielle. Apparently freezeing expands the sponge structure so that eventually when it’s pressed, then marinated, it will pull in more marinade. xo

      Reply
  34. Avatar for Mary Ann | The Beach House KitchenMary Ann | The Beach House Kitchen

    June 16, 2016 at 4:08 am

    I must admit, I’ve never tried tofu Traci, but you’ve definitely got me curious. I’m really loving the marinade you’ve created for it. And it’s so funny, but Tom and I went out to dinner just last night and the dish he ordered contained several elements that are very similar to this dish! He enjoyed a halibut with bok choy and forbidden rise. It was hilarious because you know from following my blog how picky Tom can be and when that dish showed up at our table with the forbidden rice the expression on his face was priceless!! He thought it was going to look like regular white rice. He wouldn’t believe me when I told him that yes, that dark stuff was the rice. He had to ask the waiter for confirmation before he picked up his fork and dove in! Always an adventure with him! Such a creative dish here Traci. Thanks for sharing and have a wonderful weekend.

    Reply
    • Avatar for TraciTraci

      June 16, 2016 at 7:21 am

      LoL! That cracks me up, Mary Ann! Tom and Rob would get along just fine. :D Although Rob likes forbidden rice now, when I first made it, he looked at it as if something was terribly wrong… the dark stuff! LOL He said it’s not ‘regular’ rice… OMGeee!! I get it! The bok choy and forbidden rice pair so well together… but I think it would be just delicious what any seasonal green.

      Reply

Primary Sidebar

well hello!

I’m Traci and this is my blog. So Glad You Stopped By!

Here you’ll find full of flavor vegetarian comfort food with vegan and gluten free recipes too. I also share sourdough, sweets and naturally sweetened baked goods and desserts recipes because we all gotta have a little balance!

Learn More About Traci  or  The Blog.

Get on the List!

Join the Vanilla And Bean community to receive Sweet and Savory Vegetarian Recipes, and get my Five Secrets to Vegetarian Cooking email series delivered to your inbox!

Right this Way to Subscribe

Start Here!

Why vegetarian, what you’ll find on Vanilla And Bean and fan favorites all right here!

Right this Way to Start

Footer

Affiliate Info

Vanilla And Bean is monetized in part through the use of affiliate links. As an Amazon Associate I earn from qualifying purchases. This means that if you click on a link and/or purchase an item after clicking on a link, Vanilla And Bean may receive a percentage of the sales price. I only recommend products that I love and use through my affiliate links. To learn more please see my Affiliate Policy. Thank you for your support!

© Vanilla And Bean, LLC  – 2023. Unauthorized use and/or duplication of any content or images without express and written permission from this blog’s owner is prohibited. Licensing inquiries for publication, general distribution, and/or commercial use, please contact me on my contact page.

Copyright © 2023 · Vanilla and Bean · Website by Meyne

Menu

Home · Recipes · Contact · Privacy Policy
Terms of Use · Accessibility · California Privacy Notice

Copyright © 2023 · Vanilla and Bean On Genesis Framework · Log in

Get On The List!
Get On The List!
_____________________

Join the Vanilla And Bean community to receive sweet and savory vegetarian recipes, as well as my Five Secrets to Vegetarian Cooking email series delivered to your inbox.

You will receive recipes and kitchen tips, along with information about our partners and offerings. For more details, review our Privacy Policy.
  • Recipes
    ▼
    • Recipe Index
    • Breakfast and Brunch
    • Appetizers & Snacks
    • Lunch Recipes
    • Main Dish Recipes
    • Bread Recipes
      ▼
      • Sweet Breads
      • Savory Breads
    • Seasonal Recipes
      ▼
      • Fall
      • Winter
      • Spring
      • Summer
    • Sourdough
      ▼
      • Sourdough Discard Recipes
      • Gluten Free Sourdough
    • Vegan Recipes
    • Vegetarian
    • Condiment Recipes
    • Drink Recipes
      ▼
      • Cocktails
      • Non Alcoholic
    • Dessert Recipes
  • Sign Up For Weekly Newsletter!
  • Start Here
  • Home
  • Shop
  • About
    ▼
    • Contact
    • A little bit about me…
    • Let’s Work Together
    • Blogs I’m Reading
    • Blogger Resources
Vanilla And Bean and our partners use cookies to enhance user experience and to analyze performance and traffic on our website. By using the Site, you consent to the use of cookies. Learn More

COOKIE SETTINGS   ACCEPT
Cookie Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.

Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

CookieTypeDurationDescription
__cfduid14 weeksThe cookie is set by CloudFare. The cookie is used to identify individual clients behind a shared IP address d apply security settings on a per-client basis. It doesnot correspond to any user ID in the web application and does not store any personally identifiable information.
cookielawinfo-checkbox-necessary011 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-non-necessary011 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Non Necessary".
OptanonConsent01 yearTracks users cookie consent preferences
viewed_cookie_policy011 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
Advertisement
CookieTypeDurationDescription
IDE12 yearsUsed by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile.
VISITOR_INFO1_LIVE15 monthsThis cookie is set by Youtube. Used to track the information of the embedded YouTube videos on a website.
Performance

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

CookieTypeDurationDescription
_gat01 minuteThis cookies is installed by Google Universal Analytics to throttle the request rate to limit the colllection of data on high traffic sites.
YSC1This cookies is set by Youtube and is used to track the views of embedded videos.
YTCpersistent10 minutesThis cookie is set by Youtube to manage the embed and viewing of videos
Analytics

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.

CookieTypeDurationDescription
_ga02 yearsThis cookie is installed by Google Analytics. The cookie is used to calculate visitor, session, camapign data and keep track of site usage for the site's analytics report. The cookies store information anonymously and assigns a randoly generated number to identify unique visitors.
_gid01 dayThis cookie is installed by Google Analytics. The cookie is used to store information of how visitors use a website and helps in creating an analytics report of how the wbsite is doing. The data collected including the number visitors, the source where they have come from, and the pages viisted in an anonymous form.
ad-id16 monthsProvided by amazon-adsystem.com for tracking user actions on other websites to provide targeted content
GPS030 minutesThis cookie is set by Youtube and registers a unique ID for tracking users based on their geographical location