Crispy wedges of tofu and the best creamy peanut sauce are the stars of these Thai Tofu Satay Bowls. Use these bowls for meal prep or for a simple Thai-inspired vegetarian dinner.
0 Make Peanut Sauce: Heat peanut butter and water in a small saucepan over medium heat until melted. Remove from heat and whisk in ¼ cup soy sauce, brown sugar, lime juice, toasted sesame oil, Sriracha, and ginger. If the sauce is too thick to pour, whisk in some warm water as needed.
1 Season and cook tofu: In a small bowl, whisk together Sweet Thai Chili Sauce, 1 Tablespoon soy sauce, cornstarch, mild curry powder, and rice vinegar until no lumps remain. Pour seasoning out in a shallow bowl or baking dish. Add tofu and turn to coat tofu in seasoning.
2 Heat oil in a large nonstick pan over medium heat. When oil begins to shimmer, transfer tofu to heated oil in a single layer and sear on both sides until golden and crisp, 5 to 8 minutes total. (Do this in batches if needed.)
3 Transfer tofu to a paper towel-lined plate to cool slightly.
4 Assemble bowls with a bed of rice topped with tofu. Garnish bowls with cilantro, cucumbers or pickles, and lime wedges. Drizzle everything with peanut sauce. Sprinkle chopped peanuts on top.
