Peanut tofu buddha bowl
Ingredients
2 cups cooked quinoa or brown/black rice
1 cups shredded carrots
2 cups spinach leaves
2 cups broccoli florets
2 teaspoons olive oil or additional sesame oil, divided
1 cup edamame beans
salt/pepper
16 oz extra firm organic tofu, pressed and drained
Peanut sauce
1-2 tablespoons toasted sesame oil
1/4 cup low sodium soy sauce
1/4 cup 100% pure maple syrup
1 teaspoons chili
1 tsp garlic oil
1/4 cup creamy or crunchy peanut butter
2 tbs lime juice
Method
Preheat the oven to 200 degrees. Cube tofu and place in a single layer on a non-stick baking sheet and cook for 25 minutes.
Remove from oven and place in a shallow bowl.
Whisk together the ingredients for the sauce (sesame oil, soy sauce, maple syrup, chilli, garlic oil, peanut butter and lime juice) until creamy and smooth. Add 1/2 of the sauce to the tofu bowl and let marinate while you prepare the rest of the ingredients.
Toss the broccoli with 1 teaspoon sesame or olive oil and a pinch of salt and pepper. Place in the oven and roast for 20 minutes until just tender.
Heat remaining olive or sesame oil in a large nonstick skillet over medium heat. Add tofu, in batches, along with the marinating sauce until crispy and golden browned, about 3-4 minutes.
To assemble, divide the brown rice among 4 bowls, top each bowl with 1/4 cup shredded carrots, 1/2 cup spinach leaves, 1/4th broccoli, 1/4 cup edamame beans and a few pieces of tofu. Drizzle with remaining peanut sauce.
Original recipe: Peanut tofu buddha bowl
