Crispy Tofu Rainbow Bowl with Peanut Sauce
Ingredients
- 2 cups jasmine rice, cooked according to package
- 16 ounces extra firm tofu
- 1 head lacinto kale
- 2 cups purple cabbage
- 1 large English cucumber
- 2 red bell peppers
- 1/2 cup mint
- 1/2 cup basil
- 1/2 cup cilantro
- 2 yellow mangoes
- 2 small avocados
- 1/2 cup roasted peanuts
Peanut sauce
- 1/2 cup water
- 1/2 cup powdered peanut butter or regular peanut butter
- 2-3 limes, juiced
- 3 tablespoons rice vinegar
- 3 tablespoons chili garlic sauce
- 2 tablespoons maple syrup or agave
- 1 tablespoon coconut aminos or soy sauce
- 2 tablespoons chopped peanuts
Preparation
Slice the tofu into 3 flat slabs, wrap in a towel, and place a heavy pot on top to press out moisture for 10-15 minutes. Then slice into cubes.
Heat 1 teaspoon of extra virgin olive oil in a skillet over medium-low heat and add the tofu. Cook until golden and crispy, and no longer sticking to the pan. Flip and repeat on all sides.
Finely chop the kale and massage for 30-60 seconds until tender. Drizzle with 1 teaspoon of extra virgin olive oil and the juice of 1 lemon.
Add all the peanut sauce ingredients to a bowl and whisk with a fork to combine. Adjust sweetness, spice, and acidity to taste.
Place all ingredients in large serving bowls and drizzle with the peanut sauce.
Tips
Most of the prep work can be done ahead of time to save time when serving.
This dish is great for converting kale and tofu skeptics into fans.
