Tofu Satay Skewer Bowls
Ingredients
Tofu and marinade
- 1 block extra firm tofu
- 2 cloves minced garlic
- 2 tbsp red curry paste
- 1/4 cup coconut milk, full fat
- 1 tsp smoked paprika
- 2 tbsp maple syrup
- 2 tbsp tamari
- skewers, pre-soaked in water
Peanut sauce
- 1 tbsp red curry paste
- 1/4 cup peanut butter
- 1 tbsp maple syrup
- 1 tsp red chili flakes
- 1/2 tsp sesame oil
- 1 tbsp tamari
- 1 tbsp lime juice
- 1/2 tsp rice vinegar
- 1 clove garlic, minced
- 1 tsp ginger, grated
- 2+ tbsp coconut milk
Additional
- rice, buckwheat & split pea blend
- carrots
- cucumbers
- avocado, sliced
- sesame seeds
- green onions
Preparation
Tofu
Combine all marinade ingredients in a bowl. Add in tofu cubes and ensure all are coated fully. Refrigerate 30+ minutes. Skewer tofu.
Preheat oven to 450 and bake for roughly 30 minutes. Rotate them 2-3 times.
Broil for an additional few minutes, but really keep an eye on them as you do this.
Peanut sauce
Combine all ingredients in a bowl. Thin as needed with more coconut milk or water—add 1 tbsp at a time.
Assembly
Cook rice blend according to package instructions. Assemble bowl and enjoy!
