Spicy Peanut Tofu and Brussels Sprouts Bowl
Ingredients
- 400g Tofu (cubed)
- 200g Brussels Sprout (halved)
- 1/2 Cup Basmati Rice
- 5ml Olive Oil
- 3 Tbsp Coconut Aminos
- 1.5 Tbsp Apple Cider Vinegar
- 1/2 Tbsp Pure Maple Syrup
- 1 Tsp Sesame Oil
- 1/2 Tsp Dry Ginger
- 2 Garlic Cloves (minced)
- 20g Pea shoots
Spicy peanut sauce
- 16g Peanut Butter
- 1/4 Lime
- 5g Tamari
- 5g Sriracha (less to reduce heat)
- 1 Tbsp water (more or less for consistency)
Preparation
Combine the tofu, coconut aminos, maple syrup, sesame oil, garlic, and ginger in a shallow container. Cover and refrigerate for at least 30 minutes.
Cook the rice according to package directions and set aside.
Toss the Brussels sprouts with olive oil in a bowl.
Remove the tofu from the refrigerator and place it in the air fryer along with the Brussels sprouts. Cook at 180°C for 10-12 minutes.
Prepare the spicy peanut sauce by mixing peanut butter, coconut aminos, lime, sriracha, and water.
Serve over a bed of rice, add pea shoots, garnish with dulse flakes, and top with the spicy peanut sauce.
