I am trying to cook more plant-based dishes. This is my second attempt at cooking tofu. The first one was a disaster. I am pretty proud of this one, though.

Baked Tofu Bowls with Peanut Sauce

Makes 4 servings


1 package extra-firm tofu, approximately 16 ounces (454 grams)

¼ cup soy sauce

2 tablespoons sesame oil

1 tablespoon rice vinegar

½ inch ginger, grated

5 garlic cloves, minced

3 scallions, thinly sliced

Wrap the tofu in a few layers of paper towel and place it between 2 heavy objects. Let it stand for at least 30 minutes to extract some moisture from the tofu. Cut tofu into 24 cubes.

In a shallow baking dish, combine the soy sauce, sesame oil, ginger, garlic, and scallions.  Add tofu and cover well with the marinate on all sides. Marinade for 30 minutes, turning the tofu after 15 minutes.

Remove the tofu from the marinate and bake in 400-degree Fahrenheit (200-degree Celsius) for 25 minute, turning after 12 minutes.


1 tablespoon butter

8 ounces (225 grams) mushrooms, quartered 

1 large red bell pepper

In a medium skillet, melt the butter over medium-high heat. Cooked mushrooms until golden brown on all sides, for about 10 minutes.

Place the pepper on the grate directly over the top of the gas flame. Let it roast for 20 minutes. Using a pair of tongs, give the pepper a quarter turn every 5 minutes. Let it cool down and remove the skin and seeds. Cut it into long strips.


1 can (about 14 ounces) unsweetened coconut milk

¼ cup peanut butter

2 tablespoons rice vinegar

2 tablespoons red Thai chili paste

½ inch ginger, grated

3 garlic cloves, minced

Whisk all the ingredietns in a medium sauce pan over medium heat. Bring to a boil, stirring constantly. Cook for about 10 minutes, stirring frequently.


1 ½ cup basmati rice

1 cinnamon stick

2 green cardamom pods

1 bay leaf

¼ teaspoon salt

4 cloves

Rinse the rice over cold running water, until water runs clear. In a medium pot, add rice and the spices. Cover with 2 cups of water. Bring it to a boil over high heat. Lower the heat to low and cook for about 15 minutes.


In a serving bowl, place about 1 cup of cooked rice. Top it with 6 pieces of tofu, ¼ of mushrooms, and ¼ of the pepper. Drizzle the peanut sauce over it. Garnish with chopped cilantro or/and sliced scallions.