Peanut Tofu Buddha Bowl

🛒 Ingredients

• Extra-firm tofu 120 g · 92 kcal
• Cooked brown rice 120 g · 144 kcal
• Carrot, shredded 50 g · 20 kcal
• Cucumber, diced 50 g · 8 kcal
• Red bell pepper, sliced 50 g · 15 kcal
• Edamame, shelled, cooked 50 g · 65 kcal
• Red cabbage, shredded 30 g · 8 kcal
• Baby spinach 30 g · 7 kcal
• Avocado, diced 50 g · 80 kcal
• Natural peanut butter (unsweetened) 25 g · 150 kcal
• Tamari (gluten-free soy sauce) 15 g · 10 kcal
• Maple syrup 10 g · 30 kcal
• Fresh lime juice 10 g · 3 kcal
• Fresh ginger, grated 5 g · 4 kcal
• Garlic, minced 5 g · 7 kcal
• Water 15 g · 0 kcal
• Sesame oil 5 g · 45 kcal
• Toasted sesame seeds (garnish) 2 g · 10 kcal
• Fresh cilantro, chopped (garnish) 5 g · 1 kcal

👨‍🍳 Instructions

1. Press the tofu to remove excess water, then cut it into cubes. Toss the tofu with a little oil and bake or pan-fry until golden and crispy.
2. Cook the brown rice according to package instructions.
3. While the tofu and rice cook, prepare the vegetables: shred carrots and red cabbage, dice cucumber and avocado, and slice the bell pepper.
4. For the peanut sauce, whisk together peanut butter, tamari, maple syrup, lime juice, grated ginger, minced garlic, sesame oil, and water until smooth. Adjust consistency with more water if needed.
5. Arrange the cooked brown rice in a bowl, then artfully arrange the crispy tofu and all the fresh vegetables around it.
6. Drizzle generously with the peanut sauce, then garnish with toasted sesame seeds and fresh cilantro before serving.