Tofu Satay Skewer Bowl
Ingredients
Tofu and marinade
- 1 block extra firm tofu
- 2 cloves minced garlic
- 2 tbsp red curry paste
- 1/4 cup coconut milk, full fat
- 1 tsp smoked paprika
- 2 tbsp maple syrup
- 2 tbsp tamari
- skewers, pre-soaked in water
Peanut sauce
- 1 tbsp red curry paste
- 1/4 cup peanut butter
- 1 tbsp maple syrup
- 1 tsp red chili flakes
- 1/2 tsp sesame oil
- 1 tbsp tamari
- 1 tbsp lime juice
- 1/2 tsp rice vinegar
- 1 clove garlic, minced
- 1 tsp ginger, grated
- 2+ tbsp coconut milk
Additional items
- Geovita rice, buckwheat and split pea blend
- carrots
- cucumbers
- avocado, sliced
- sesame seeds
- green onions
Preparation
Combine all marinade ingredients in a bowl.
Cut tofu into cubes and add to the marinade, ensuring all pieces are fully coated.
Refrigerate the marinated tofu for at least 30 minutes.
Skewer the tofu pieces.
Preheat the oven to 450°F and bake the skewers for about 30 minutes, rotating them 2-3 times.
Broil the skewers for a few additional minutes, keeping a close eye to avoid burning.
For the peanut sauce, combine all sauce ingredients in a bowl.
Thin the peanut sauce with more coconut milk or water as needed, adding 1 tablespoon at a time.
Cook the rice blend according to package instructions.
Assemble the bowl with cooked rice, baked tofu skewers, peanut sauce, carrots, cucumbers, avocado, sesame seeds, and green onions.
