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Thai Peanut Tofu Buddha Bowl

Editor

Sunday, July 15, 2018

Thai Peanut Tofu Buddha Bowl: This vegan-friendly bowl is full of nutrition and flavour, and it might just be the best thing that ever happened to tofu!

Ingredients:

300g firm tofu, well-drained and patted dry
1/2 cup uncooked brown rice
roughly 2 tbsp fresh herbs such as cilantro, basil and mint, minced
6 baby bok choy, halved
1 medium carrot, julienne cut or spiralized
sliced avocado
1 green onion, thinly sliced, white and light green parts
1 tbsp black and white sesame seeds, to garnish
peanuts, to garnish

Peanut Marinade/Dressing:

3 tbsp natural peanut butter
2 tbsp lime juice
1 tbsp each sriracha sauce and tamari
2 cloves garlic
1/2″ knob peeled fresh ginger
pinch of stevia or about 1 tsp maple syrup
about 6 tbsp water to thin

Instructions:

As early as possible (the day before is perfect), drain the tofu and press as much water out of it as possible. My go-to strategy for doing this is to wrap it in a dish cloth, then set it in the fridge with a heavy plate on top.
Cut the tofu into bite-sized cubes.
Get full recipe==>>eat-spin-run-repeat.com

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