Spicy Peanut Tofu & Edamame Bowl

This bowl delivers big, fiery flavor without any heavy cream or deep-frying. Crisp-edged tofu cubes are seared in just a touch of oil until golden, then tossed with sweet edamame in a bold peanut-ginger-chili sauce built from pantry staples like soy sauce, lime and garlic. Piled over a bed of raw shredded cabbage, it's a satisfying mix of textures — crunchy, tender, saucy — in a modestly sized, protein-forward portion. Both tofu and edamame bring plant-based protein to the table, making this a naturally gluten-free, high-protein lunch that's light but filling. The peanut sauce is whisked together in minutes with no cooking required, and the whole dish comes together in well under 30 minutes, making it an easy weeknight option. A squeeze of fresh lime and a scatter of crushed peanuts at the end keep every bite bright and lively rather than heavy.

Ingredients

• 300 gextra-firm tofu, pressed and cubed
• 150 gedamame, shelled, fresh or frozen
• 2 cupsgreen cabbage, shredded
• 2 tbspnatural peanut butter
• 2 tbspgluten-free tamari, certified gluten-free soy sauce substitute
• 1 tspfresh ginger, grated
• 1 clovegarlic, minced
• 1 tbsplime juice, freshly squeezed
• 1 tspChili garlic sauce, or sriracha, check gluten-free label
• 2 tbspWarm water, to thin sauce
• 1 tbspAvocado oil
• 1 tbspCrushed peanuts, for garnish
• 1 stalkScallion, thinly sliced, for garnish
• salt, to taste

Method

1. Press tofu to remove excess moisture, then cut into bite-sized cubes.
2. Thinly shred the cabbage and set aside for the base of the bowl.
3. In a small bowl, whisk together peanut butter, tamari, ginger, garlic, lime juice, chili garlic sauce and warm water until smooth and pourable.
4. Heat avocado oil in a non-stick skillet over medium-high heat. Add tofu cubes in a single layer and sear, turning occasionally, until golden and crisp on most sides. 6:00
5. Add edamame to the skillet with the tofu and toss to warm through, about 2 minutes. 2:00
6. Pour the peanut-ginger sauce over the tofu and edamame in the skillet, season with a pinch of salt, and toss gently until everything is evenly coated and glossy. 1:00
7. Divide shredded cabbage between two serving bowls and top with the spicy peanut tofu and edamame mixture.
8. Garnish with crushed peanuts and sliced scallion, then serve immediately.