Vegan Buddha Bowl with Sticky Tofu
Ingredients
Pearl couscous
- 1 cup pearl couscous
- 1 tsp coarse salt
- boiling water
- 1 tsp toasted sesame oil
- 1 tsp toasted sesame seeds
Tofu
- 200g firm tofu, drained and sliced into ~1 cm / 0.5” slices
- 1 tbsp soy sauce
- 1 tbsp pomegranate molasses (can be subbed with tamarind paste or agave syrup mixed with lemon juice)
- 1 tsp toasted sesame oil
- white pepper to taste
Veggies
- 1 head of Romaine lettuce, chopped
- 125 g purple cabbage, finely shredded
- 1 small cucumber, thinly sliced
- 1 green onion, finely sliced
Peanut dressing
- 2 tbsp peanut butter
- 1 tbsp pomegranate molasses (can be subbed with tamarind paste or agave syrup mixed with lemon juice)
- 2-3 tbsp boiling water
- salt & chili flakes to taste
Preparation
Cook pearl couscous like pasta until just tender, rinse in cold water, drain and mix with sesame oil and seeds.
Mix all ingredients for tofu marinade and then let tofu sit in the marinade for 15 minutes. Pan-fry on medium heat on each side until browned.
Whisk together all ingredients for the peanut dressing in a small bowl, add 1 tbsp of water at a time until you have a creamy dressing.
Plate veggies and top with tofu and dressing.
