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Crispy Tofu Rice Bowls with the Best Thai Peanut Sauce
COFFEE AND QUINOA13Ingredients
45Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 16 oz. extra firm tofu (sliced into small triangles)
- 1/4 cup cornstarch
- 1 tsp. kosher salt
- 2 Tbsp. oil (high-heat, such as safflower or canola oil)
- 1 cup full fat coconut milk
- 1/4 cup sweet soy sauce (also called kecap manis, such as ABC brand)
- 2 1/2 Tbsp. creamy peanut butter
- 1 Tbsp. fresh ginger (minced)
- 1 tsp. curry paste (red Thai)
- steamed rice
- broccoli (steamed)
- sliced green onions
- peanuts (chopped)
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