Thai Peanut Tofu Bowls
Overview
Prep Time: 20 min • Cook Time: 10
Total Time: 30 min
These thai peanut tofu bowls are wonderful. When you pair it with a delicious peanut sauce it makes for a quick and healthy weeknight meal!
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what you’ll need:
Quinoa
1 large carrot
1 cucumber
1 red bell pepper
Sliced red cabbage
1 package extra firm tofu
Green onions
Cilantro
Peanut butter
Coconut milk
Coconut aminos
Rice vinegar
Chili garlic sauce (huy fong sauce)
Minced garlic
Ginger powder
Sesame oil
Instructions:
Drain the excess water from the tofu packaging. Take the tofu out and press with a paper towel to get out any excess moisture. Slice into cubes and put into a bowl. Drizzle with some coconut aminos & chili garlic sauce then mix gently. It ended up being about 1tbs chili garlic sauce and 1tbs coconut aminos.
To a pan add about 1tbs avocado oil and turn to high heat. Add on the tofu and cook for about 5-7 min stirring occasionally so that it doesn’t burn. I like to keep mine on until it’s browned on all sides!
To make your peanut sauce simply add 1/4 cup peanut butter, 1/2 cup coconut milk, 2 tbs coconut aminos, 2 tbs rice vinegar, 2 tbs chili garlic sauce, 2 tsp minced garlic, 2 tsp ginger powder, 1 tsp toasted sesame oil to a blender and blend until smooth! If the sauce comes out too thick feel free to add 1 tbs of water and mix again.
Next up is to assemble the bowls.
I put 1/2 cup cooked cup quinoa, peeled carrot,sliced cucumber, sliced red pepper, red cabbage & cooked Tofu.
Then top with: green onions, cilantro & peanut sauce & enjoy!!!