Deconstructed Tofu Potsticker Bowl
with rice noodles / shiitake mushrooms

Name: Deconstructed Tofu Potsticker Bowl
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 16 oz Tofu, extra firm, 1/2” / 1.3 cm cubes (vacuum-packed preferable); 1/4 cup Peanuts, roasted and unsalted, chopped; 8 oz Mushrooms, shiitakes, chopped (sub any type of mushrooms); 8 oz Cucumbers, matchsticks; 1 Tbsp Cilantro leaves (sub chopped green onions); 1 Tbsp + 1 Tbsp Oil, cooking; 10 oz Coleslaw mix (look for a mix that includes carrots for added flavor and color); 1 Tbsp Vinegar, rice; 8 oz Rice noodles (look for Pad Thai noodles); 2 tsp Ginger, fresh, grated; 2 cloves Garlic, chopped; 1/2 cup Stock, any type; 1/4 cup Soy sauce, low-sodium; 1 1/2 Tbsp Hoisin sauce; 2 tsp Brown sugar; 2 tsp Oil, toasted sesame; 1 tsp Sriracha (opt) (sub any hot sauce)

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Inspired by potstickers but without all the work, this layered bowl includes a variety of Asian flavors and ingredients.
Smarts: The cucumber sticks add fresh crunch and color on top of the bowls, but feel free to skip them if you don’t want to prep another element. Don’t skip the fresh ginger in the sauce though - it’s a key flavor here.

Proteins

Tofu

Cuisines

Asian - Chinese

Ingredients

Metric

Servings:

Deconstructed Tofu Potsticker Bowl:

Tofu, extra firm - 16 oz , 1/2” / 1.3 cm cubes (vacuum-packed preferable)
Peanuts, roasted and unsalted - 1/4 cup , chopped
Mushrooms, shiitakes - 8 oz , chopped (sub any type of mushrooms)
Cucumbers - 8 oz , matchsticks
Cilantro leaves - 1 Tbsp (sub chopped green onions)
Oil, cooking - 1 Tbsp + 1 Tbsp
Coleslaw mix - 10 oz (look for a mix that includes carrots for added flavor and color)
Vinegar, rice - 1 Tbsp

Rice Noodles:

Rice noodles - 8 oz (look for Pad Thai noodles)

Stir-Fry Sauce:

Ginger, fresh - 2 tsp , grated
Garlic - 2 cloves , chopped
Stock, any type - 1/2 cup
Soy sauce, low-sodium - 1/4 cup
Hoisin sauce - 1 1/2 Tbsp
Brown sugar - 2 tsp
Oil, toasted sesame - 2 tsp
Sriracha (opt) - 1 tsp (sub any hot sauce)

Prep

Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)
Peanuts / Ginger / Garlic - Prep as directed. Store peanuts in one container. Combine ginger and garlic in another container. (Can be done up to 5 days ahead)
Make sauce - Whisk together ginger, garlic, stock, soy sauce, Hoisin sauce, brown sugar, toasted sesame oil, and Sriracha. (Can be done up to 5 days ahead)
Mushrooms - Chop mushrooms (if not pre-chopped) (Can be done up to 3 days ahead)
Cucumbers / Cilantro - Prep as directed.

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Make

Cook rice noodles according to package directions. Drain.
While noodles cook, heat a wok or large skillet with first part of cooking oil over medium-high heat. Add coleslaw mix and saute until nearly tender, 5 to 7 minutes. (Add a splash of water if the pan starts to look dry.) Add rice vinegar and some salt and saute for 1 minute more, until cabbage is cooked to your liking. Set aside.
Return wok to heat and add second part of cooking oil. Add tofu and saute for 2 to 3 minutes to get it started cooking. Add mushrooms and saute tofu and mushrooms together until mushrooms are tender, ~5 minutes more.
Give sauce a stir and pour it over tofu and mushrooms. Simmer until sauce thickens slightly, 2 to 3 minutes.
Assemble bowls with a bed of noodles, topped with cabbage, tofu, peanuts, and cilantro on top. Serve with cucumbers for some cooling crunch. Add some extra Sriracha if you’d like and stir everything together as you eat. Enjoy!

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