Bowl:
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- 2 cups cooked rice quinoa or rice noodles are also great
- 1 avocado
- 2 red bell peppers
- 3 cups chopped kale
- 4 green onions chopped
- 1 tbsp olive oil
- Optional: chopped peanuts for garnish
Tofu:
- 1 block extra firm tofu
- 1 tbsp low sodium tamari or soy sauce
- 1 tsp toasted sesame oil
- 1 tbsp maple syrup or honey
- 2 tbsp corn starch
- 2 tbsp gluten free plain breadcrumbs or regular
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- 1/2 C peanut sauce
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Peanut Sauce:
- ¾ cup peanut butter made with just peanuts + salt
- 3 tbsp low sodium soy sauce or tamari
- 1-2 tbsp maple syrup
- 1 tbsp toasted sesame oil omit if you don’t want any sesame flavor
- 2 tbsp rice vinegar
- ½ cup warm water to thin or more as needed
- ½ tsp ground ginger
- 2 small cloves garlic finely minced
- 1 tbsp lime juice
- 1/4-1/2 tsp red pepper flakes
Peanut Sauce:
Whisk all ingredients together aside from the water until smooth. Slowly pour in the water until your desired consistency is reached. Start with 1/2 C and add more as needed (usually add more for dressing, and less for sauce–probably closer to 1/2 C for this recipe)
Tofu:
Remove tofu and drain out the excess liquid. If using extra firm you shouldn’t need to press it, but can. Chop the tofu into small cubes, about 1/2 to 1 inch.
Add to bowl with the marinade (1 tbsp tamari, 1 tsp sesame oil and 1 tbsp maple syrup) and marinate for 20 minutes. Preheat oven to 375.
Once marinated, toss with cornstarch, then toss with the breadcrumbs. Add to baking sheet lined with parchment paper, leaving space between each piece so they can get really crispy.
Bake for 25-30 minutes or until golden brown and crispy.
Bowl:
Slice the red peppers into thin strips and add to a pan with 1 tbsp of oil. Saute for 10 minutes or until it starts to brown on the sides. Add in the kale and let wilt for 1-2 minutes.
When tofu is done, remove from the oven and let cool for 5 minutes. Toss with 1/2 C of sauce. You can pop it back in the oven after this to make it extra crispy or enjoy it as is.
Assemble bowls, starting with rice, add the veggies, avocado, scallions and tofu and drizzle with the remaining sauce.
Eat With Clarity