Bali Bowl with Tofu and Peanut Sauce
Ingredients
- 14 ounces tofu (non GMO, organic and sprouted if possible- use firm or extra firm)
- 1 large yam or sweet potato, cut into 3/4 inch cubes
- drizzle of olive oil
- 3/4 cup uncooked black rice (or other rice or grain- both optional)
Peanut sauce
- 3 thin slices ginger - cut across the grain, about the size of a quarter.
- 1 fat clove garlic
- 1/4 cup peanut butter (or sub almond butter!)
- 1/4 cup fresh orange juice (roughly 1/2 an orange)
- 2 tablespoons soy sauce or GF Braggs Liquid Amino Acids
- 3 tablespoons honey or maple or sugar substitute
- 3 tablespoons toasted sesame oil
- 1/2 –1 teaspoon cayenne pepper (or a squirt of sriracha sauce)
- 3/4 teaspoon salt
Bowl veggies
- 1–2 cups shredded cabbage
- 1–2 cups shredded carrots
- 1–2 cups shredded beets
- 1 cup sliced snap peas
- 1/2 cup thinly sliced radishes
- 1 avocado
- fresh sunflower sprouts
Preparation
Preheat oven to 425°F.
Blot the tofu dry and cut into 2-inch squares or 2-3 inch long strips that are 3/4 inch thick. Place on a parchment-lined sheet pan and sprinkle lightly with salt.
Cut the yam into 3/4 inch cubes and place on the other side of the sheet pan or another pan. Drizzle lightly with olive oil and sprinkle with salt. Toss and spread out.
Make the peanut sauce by placing all peanut sauce ingredients in a blender and blend until smooth. Reserve half for the bowls and use the remaining to coat the tofu by pouring over and brushing tops and sides.
Place in the hot oven and bake for 25-30 minutes.
Cook the black rice by boiling it in water until tender, then drain
Prep all the veggies by shredding or slicing as specified.
Assemble the bowls with rice, baked tofu, veggies, and drizzle with reserved peanut sauce
