Crispy Thai Peanut Tofu Bowls

Preheat oven to 375 degrees.

Drain the liquid from the tofu and place the tofu block between a dish towel and press with a heavy pan on top for 30 minutes, switching the dish towel at least once to remove all of the liquid.

Slice tofu into bite size cubes.

Heat a non-stick skillet over medium high heat and add oil.

Place tofu into the oil and sear on each side 1-2 minutes and then remove from the pan and place onto a parchment lined baking sheet.

Bake the tofu for 15 minutes.

While the tofu bakes, make the peanut sauce by combining all ingredients and then heat over low heat in a saucepan, whisking until smooth.

Make the vinaigrette by combining ingredients and whisking to combine.

When tofu comes out of the oven, toss with half of the peanut sauce and then place back into nonstick skillet and sear on each side another 1-2 minutes until crust forms.

Toss cucumbers and carrots with the Thai vinaigrette.

Assemble bowls by layering rice, cucumber, carrots, and tofu.