Nothing says autumn like a steaming bowl of...tofu.

Oh hi.

It’s kind of sort of absolutely definitely beautiful outside.

I work in a ridiculously charming neighborhood and at least a few times a week I go for a walk during my lunch break.

So…who likes tofu??

...

...

MEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE.

And so should YOUUUUUUUUUUUUUUUUUUUUUUUUU.

It’s cheap. It’s easy. It’s a great source of lean protein. And I promise IT DOES NOT TASTE WEIRD. If you’ve ever felt so inclined as to try it, here’s the dish to try it in.

Tofu bowl with coconut rice and peanut sauce

-1 lb extra firm tofu, with excess moisture patted out (I use a kitchen towel and gently squish it)

-2 tablespoons sesame oil

-1/2 bag shredded carrots (about 2 cups worth)

-1 bag shredded cole slaw mix (about 3 cups worth- can add more or less if you’d like)

-1 tablespoon fresh grated ginger

-1/2 cup chopped green onions/scallions

-1/4 teaspoon minced garlic

-1.5 cups jasmine rice

-1 can light coconut milk

-2 basil leaves

-peanut sauce (either pre made or see recipe below)

For rice:

-Combine rice, basil leaves, and coconut milk in a rice cooker and cook according to directions. If you don’t have a rice cooker, cook in a medium pot on the stove.

For tofu:

-In a large shallow pan, heat sesame oil over medium-high heat. Cut tofu in 1” chunks and add to pan to fry. Cook for 10 minutes, stirring occasionally, until it gets lightly browned. Add carrots and green onions and cook for five minutes. Add cole slaw mix and seasonings. Stir and cook for ~2 minutes. Remove from heat and serve a scoop over rice.

Peanut Sauce

-1/3 cup creamy peanut butter

-1 teaspoon Sambal Oelek (chili garlic paste)

-1 tablespoon low sodium soy sauce

-2 teaspoons lime juice (can be omitted)

-1 teaspoon brown sugar

-Water to thin to desired consistency

*If you don’t have Sambal Oelek, add ¼ teaspoon minced garlic and a pinch of red pepper flakes

Makes four servings. Per serving: 485 calories