Crispy Tofu Rainbow Bowl with Peanut Sauce
Ingredients
- 8 oz extra firm tofu, pressed if needed
- 1 pouch palmini rice
- 1 bunch lacinato kale, chopped
- 1/2 lemon
- 1/2 tsp olive oil
- 1 mango, cubed
- 1/2 English cucumber, sliced
- 1 carrot, julienned
- 1/2 red beet, julienned
- 1/2 cup red cabbage, thinly sliced
- 1 tsp sesame seeds
Sweet and spicy peanut sauce
- 1/4 cup water
- 1/4 cup powdered peanut butter (can sub for regular peanut butter)
- 2 limes, juiced
- 2 tbsp rice vinegar
- 2 tbsp chili garlic sauce
- 1 tbsp maple syrup or agave
- 1 tbsp coconut aminos or soy sauce
Preparation
Slice tofu into cubes. Heat a small amount of oil in a large cast iron skillet over low heat. Once skillet is hot, arrange tofu in a single layer. Cook for 4-5 minutes until it wiggles freely and is golden on the bottom. Do not try to flip if it is still sticking to the pan. Flip and repeat on second side.
Cook rice according to package instructions. Drain and return to pan to keep warm and remove excess moisture.
Add kale to a bowl and add lemon juice and oil. Massage for 15-30 seconds until tender.
Whisk together all sauce ingredients to combine. Season to taste.
Add ingredients to serving bowls and drizzle with sauce right before serving.
