Crispy Peanut Tofu Bowls with @jenneatsgoood

Make this crispy peanut tofu for your weekly meal prep and spend just $1.73 per serving!! 🤯

Crispy Tofu:
* 14-16oz block of tofu (highly recommend the TJs high-protein one! no need to press that)
* 1 cup cornflakes
* 1/2 tsp salt
* 1/2 tsp black pepper
* 1 tsp garlic powder
* 1 tsp smoked paprika
* 1 tsp onion powder
* 1 cup plant milk
* 1/2 cup cornstarch tapioca or arrowroot

Peanut Sauce:
* 1/2 cup peanut butter
* 2 tbsp coconut aminos/soy sauce
* 2 tbsp rice wine vinegar
* 2 tsp sesame oil
* 1 tsp garlic powder
* warm water as needed (~1/4 C)

For Assembly:
* 1 cup rice, cooked
* 3 scallions, sliced

Pat the tofu dry using a kitchen towel and cut it into ~1/2-inch cubes.

In a small bowl, mix the corn flakes, salt, pepper, garlic, paprika, and onion together. Use a spoon or heavy object to crush the cornflakes into small pieces.

Prepare three shallow bowls. Add the plant milk to the first one, cornstarch to the second, & cornflake mixture to the third.

To batter your tofu, start by coating it in cornstarch. Next, dip it into the milk, and finally, drop it into your cornflake mixture until fully coated. Repeat with all tofu cubes and set aside.

Fry in the air fryer for 8 minutes at 370 degrees or bake in the oven at 375 degrees for 8-10 mins on one side, then flip and bake for another 5-8 mins or until the tofu is golden brown and crispy.

Meanwhile, prepare the rice and whisk all of the peanut sauce ingredients together in a bowl. Add warm water as needed to thin.

When the tofu is done, toss with the peanut sauce and assemble your bowls with equal servings of the rice, tofu, and green onions.

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