Crispy Peanut Tofu and Oyster Mushrooms With Coconut Rice [Vegan, Gluten-Free]

By combining the crunchy tofu with sautéed oyster mushrooms and serving them atop a fluffy bed of fragrant coconut rice, you’ll be indulging in a truly satisfying and flavorful culinary experience. The warmth of this dish envelops you like a plush blanket on a crisp autumn afternoon, inviting you to snuggle in and savour the comforting aromas. Meanwhile, its vibrant flavours burst forth with revitalising zest, leaving you feeling refreshed and rejuvenated. This warm and comforting dish is a perfect remedy for a chilly day, without overwhelming your senses with rich flavors.

Contents

Vegan and gluten-free Crispy Peanut Tofu and Oyster Mushrooms Partnered with a Creamy Coconut Rice Dish.For this indulgent vegan dish, gather these essential ingredients: * 1 block of extra-firm tofu * 1/2 cup creamy peanut butter * 2 tablespoons soy sauce * 2 tablespoons rice vinegar * 2 teaspoons maple syrup * 1 teaspoon grated ginger * 1/4 teaspoon red pepper flakes (optional, for some heat) * 1/2 cup oyster mushrooms, sliced into thin strips * 1/4 cup coconut oil * Salt and black pepper, to taste * Fresh cilantro leaves, chopped (for garnish)For the Tofu:For the Vegetables:Crisp Pan-Seared Tofu and Oyster Mushrooms with Creamy Coconut Rice: A Savory Vegan Delight To Make the Tofu:For the Vegetables:

Vegan and gluten-free Crispy Peanut Tofu and Oyster Mushrooms Partnered with a Creamy Coconut Rice Dish.

For this indulgent vegan dish, gather these essential ingredients:

* 1 block of extra-firm tofu
* 1/2 cup creamy peanut butter
* 2 tablespoons soy sauce
* 2 tablespoons rice vinegar
* 2 teaspoons maple syrup
* 1 teaspoon grated ginger
* 1/4 teaspoon red pepper flakes (optional, for some heat)
* 1/2 cup oyster mushrooms, sliced into thin strips
* 1/4 cup coconut oil
* Salt and black pepper, to taste
* Fresh cilantro leaves, chopped (for garnish)

For the Tofu:

16 ounces extra firm tofu
Two tablespoons of soy sauce or tamari, a gluten-free alternative.
1 teaspoon vegan fish sauce
2 teaspoons freshly grated ginger
2 garlic cloves, minced
1 lime, juiced
2 teaspoons sambal oelek
2 teaspoons liquid sweetener
2 teaspoons natural peanut butter
3 tablespoons corn starch
1 tablespoon coconut oil

For the Vegetables:

1 baby bok choy, chopped
Four ounces of oyster mushrooms, delicately sliced into thin, translucent strips.
1/2 cup frozen peas
6 ounces yellow pepper, julienned
1 tablespoon sesame oil
1 tablespoon of soy sauce or tamari (for a gluten-free option)
1/2 cup unsalted peanuts, chopped
1 scallion, thinly sliced
Sesame seeds
Microgreens (optional)

Crisp Pan-Seared Tofu and Oyster Mushrooms with Creamy Coconut Rice: A Savory Vegan Delight

To Make the Tofu:

Carefully unwrap the tofu and gently press out any excess liquid to remove impurities. What’s your plan for this unexpected free hour?
While you wait, prepare the marinade by combining its ingredients in a blender and pureeing them to a silky consistency.
After preparing the tofu, slice it into uniform cubes and seal them in a ziplock bag with the marinade mixture.
Marinate for at least 30 minutes, or, ideally, for up to 24 hours for maximum flavor infusion.
Tofu cubes are removed from their original freezer bag, preserving any remaining marinade. The contents are then transferred to a fresh freezer bag or a covered container, ensuring optimal storage conditions.
Coating the cubes with spooned-over cornstarch, gently toss or shake to ensure uniform coverage of each piece. Verify the consistency of the mixture; if too liquid, add a small amount of cornstarch as needed.
Warm coconut oil in a pan over a medium-low heat setting.
Pan-fry the tofu cubes until a golden-brown crust forms on both sides, resulting in a satisfying crunch.
Transferring the tofu to a bowl, drizzle the remaining marinade evenly over its surface.

For the Vegetables:

Prepare the rice according to the package’s guidelines, but infuse it with rich flavor by cooking it in coconut milk. Once prepared, gently fold in the frozen peas, then cover and let sit momentarily.
In the same skillet that’s been reserved for the pan-seared tofu, combine a small amount of sesame oil and soy sauce over moderate-low heat to create a savory base.
Adding the oyster mushrooms, bok choy, and bell peppers will elevate this dish to new heights.
Cook the vegetables until they’re tender, then remove them from the heat.
Serve spoonfuls of fluffy coconut rice in individual bowls or arrange on plates for a visually appealing presentation.
Topped with a vibrant medley of vegetables, crispy tofu, nutty sesame seeds, pungent scallions, crunchy chopped peanuts, and a sprinkle of optional microgreens for added freshness.