Thai Inspired Buddha Bowl
Ingredients
- @plantjunkie.official Thai Peanut Vinaigrette
- 1 16oz block of firm tofu
- 3 tbsp corn starch
- 1 tsp salt
- 1 1/2 tsp garlic powder
- 1/2 tsp pepper
Bowl toppings
- red cabbage
- grated carrots
- cherry tomatoes
- roasted sweet potatoes
- quinoa
- edamame
- roasted broccoli
- Romaine lettuce
Preparation
Start by draining the water from your tofu and use paper towels or a kitchen towel to press down the tofu and get rid of the excess water.
Then cut up your tofu into small cubes.
In a bowl, add the corn starch, salt, garlic powder, and pepper and mix them well.
Coat each tofu piece with the mixture and then lay it on a baking sheet.
Bake your tofu squares for 20 minutes at 400°F.
In the meantime, add about 3/4 cup of your @plantjunkie.official Thai Peanut Vinaigrette to a bowl.
When you take out your tofu cubes, give them a few minutes to cool off, then dip each tofu piece in the sauce.
Put the tofu back on the tray and bake for another 20 minutes.
Keep in mind that this makes 2 portions. Feel free to cut the recipe in half if you don't need that much.
Assembly
Add the Romaine lettuce as the base of your bowl.
Then add your cooked quinoa, red cabbage, grated carrots, cherry tomatoes, roasted sweet potatoes, edamame, roasted broccoli, and tofu to the bowl.
Drizzle with more Thai Peanut Vinaigrette.
Enjoy.
