Dinner

Tofu Nourish Bowl with Peanut Sauce

Prep 10 mins
Total 40 mins

Medium
Serves 2

NUTRITION FILLED VEGAN BOWL, COMBINING GREAT CHOICE OF CARBOHYDRATES, PROTEIN AND HEALTHY FATS

Compatible with

Contains Soybeans
Contains Tree Nuts
Contains Peanuts

Cooking mode

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250g tofu
1 tbsp Thai spice blend (check notes if you would like to make your own)
2 tbsp maple syrup
1 tbsp soy sauce
1/2 tsp ginger
250g glutinous rice
2 sweet potatoes cut into 1 cm cubes
1 tsp smoked paprika
1 tsp cumin
Olive oil
1 cup red cabbage, shredded and seasoned with salt and a dash of vinegar
200g broccoli, blanched
1 carrot, sliced into ribbons
1/2 cucumber, sliced into ribbons
1 avocado diced
Sesame seeds and coriander leaves to garnish

For the peanut dressing

2 tbsp peanut butter
1-2 tbsp warm water
1 tbsp soy sauce
1 tsp sesame oil
1/4 to 1/2 Zest and juice from a lime (to your taste)

8.75oz tofu
1 tbsp Thai spice blend (check notes if you would like to make your own)
2 tbsp maple syrup
1 tbsp soy sauce
1/2 tsp ginger
8.75oz glutinous rice
2 sweet potatoes cut into 1 cm cubes
1 tsp smoked paprika
1 tsp cumin
Olive oil
1 cup red cabbage, shredded and seasoned with salt and a dash of vinegar
7oz broccoli, blanched
1 carrot, sliced into ribbons
1/2 cucumber, sliced into ribbons
1 avocado diced
Sesame seeds and coriander leaves to garnish

For the peanut dressing

2 tbsp peanut butter
1-2 tbsp warm water
1 tbsp soy sauce
1 tsp sesame oil
1/4 to 1/2 Zest and juice from a lime (to your taste)

Utensils

Step 1

Start by making the dressing – this can be done in advance and any left overs will last for a few days in the fridge. Mix all ingredients into a smooth paste and set aside, add more water if you prefer runnier dressing.
Step 2

Wash the rice until the water runs clear, then soak in cold water for 30 mins – this will allow the rice to cook evenly and all the way through.
Step 3

Preheat the oven to 170°C, coat the sweet potatoes in the smoked paprika and cumin, season with salt and pepper and a drizzle of olive oil and cook for about 20 mins until done.
Step 4

Cut the tofu in 2 cm cubes, press it between two sheets of kitchen roll for about 10 min to drain the excess liquid off.
Step 5

To cook the rice – drain and rinse again, then add 330ml of fresh water, a splash of mirin and a pinch of salt to the pan.
Step 6

Turn the heat on high and place the saucepan with the lid on it. Once boiling point is reached, turn the heat on low and simmer for 8-10 mins until all the liquid is absorbed. Remove from the gas and keep the lid on for 10 mins before fluffing the rice with the fork.
Step 7

Start with the tofu – place on a plate and season it with the Thai spice mix. Heat up the wok on medium heat, add a splash of sesame or groundnut oil and fry the tofu for about 3-4 mins, turning occasionally.
Step 8

Mix the soy sauce and maple sauce with the ginger, add to the tofu and allow to caramelise for a couple of minutes before removing from heat.
Step 9

Arrange your nourish bowl by placing all the ingredients in it and drizzle the dressing on top. Finish off with chopped coriander leaves, diced chilli and sesame seeds.
Step 10

Notes: If you prefer to make your own Thai spice mix simply combine
2 tsp of smoked paprika with 1 tsp each of cumin, coriander, turmeric,
chilli powder, garlic and fenugreek then season with a inch of salt and
pepper. You can also replace the rice in the bowl with quinoa or bulgur
wheat and the sweet potatoes with butternut squash if you wish.