Peanut Tofu Buddah Bowl

I never thought I would've loved peanut butter and soy sauce together...until I made this. I had heard that peanut tofu was a thing and since I like trying new things in the kitchen, I gave it my best shot. I was very pleasantly surprised at how well the flavors go together. This recipe is versatile, because you can pick your own veggies to add to your bowl. Don't like peas? Well, then don't add peas! Just pick a few of your fave veggies to chop and add in! You can make everyone's bowl a little differently!

INGREDIENTS:

*2 Blocks Extra Firm Tofu

*2 Cups dry brown or white rice

*Half a small green or purple cabbage

*Your fave veggies (I use spinach, peas, celery, and carrots slices)

Sauce:

*2 tsp Minced Garlic

*2 tsp sesame oil

*1/4 cup Soy Sauce

*2 Tbs Brown Sugar

*½ Cup Coconut Milk

*1/3 Cup Peanut Butter

DIRECTIONS:

1. Drain and press tofu for 10 minutes. (Lay your tofu on a plate then place something heavy on top... I use a cast iron pan and a full juice/soy milk carton. Let sit for about 20-30 minutes, then empty the water off the plate)

2. Boil 3 cups of water, add 2 cup brown or white rice. Cover and reduce heat to low for about 30 minutes (or use your pressure cooker!)

3. Preheat oven to 350. Place chopped cabbage on a baking sheet and drizzle with sesame oil and sprinkle with salt. Bake for 10 minutes.

5. Cube Tofu, then add to a pan with heated canola or coconut oil. Fry for 10 minutes, stirring occasionally.

6. Make peanut sauce by adding the ingredients to a bowl and whisking together.

6. Place cooked tofu in bowl of sauce and stir to coat.

8. Chop veggies

9. Heat up half a bag of peas (optional)

10. When rice is done scoop some into the center of your bowl.

11. Place other ingredients around the rice and then top with peanut tofu! Add sesame seeds

There you have it! Peanut perfection!

Keep cooking, friends!

-Kristin