Spicy Peanut Tofu Bowls

I don’t know about you, but I’m all about quick and easy. And in my kitchen, this translates into one-pot wonders. The challenge is finding one pot wonders that my picky 3 year old, uninterested 20 month old, and my spicy seeking husband will all agree to eat.

This one is great because you can add the spice in at the very beginning or at the end, and the flavor profile in both bowls is still so complex that you’d never expect this to be cooked in less than 20 minutes.

The key to this meal is the veggie prep. You can definitely just choose some of your favorite veggies and chop however you’d like, but I love buying the prepped veggies straight from shufersal. There are a few different to choose from, and all work so nicely in this dish.

In America, I was used to walking into my local supermarket, or trader Joes and having aisles of pre chopped veg medleys to choose from. Not so since I’ve moved to Israel. But these new pre-cut, pre washed mixes that shuferal has been putting out have saved me on many occasions when there was no dinner prep in site. Literally throw it in the wok while I make a marinade, dump the tofu into the marinade to coat, and then pour the whole thing into the veggies for another few minutes. I’m telling you, the flavor is a crowd pleaser to all.

In terms of tofu, I find the meshek wyler  firm texture to work beautifully. When it comes to tofu, it’s actually pretty important that you buy organic and non GMO, because soy products can get pretty unhealthy otherwise. Side note, meshek wyler has a bunch of different types of tofu. Some already come spiced  and marinated and are an easy way to add some plant based protein to a salad or quinoa bowl or something of the sorts. Here’s one I really like.

You definitely don’t have to use tofu. The beauty of this recipe is that the flavors just go and develop in whatever form of protein you feel like having. Tofu is quick so I like to just cube it up and dump it in, but chicken actually works wonderfully here. Only thing I’d change though, is the marinating time. Chicken really needs a bit more time for the flavors to seep in. So if you have the time (and have prepped accordingly) I’d marinade for at least a half hour before dumping it all in the wok with the veg. But, truthfully, the flavors are so developed on their own, that you can probably get away with doing it on the spot. If you do end up whipping together the chicken version in the 15-minute time frame, leave a comment and let me know how it turns out!