Recipe by The Lockdown Chef
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Cooking method:
Ninja Zerostick Cookware
- Prep Time: 10 mins
- Total time: 40 mins
- Skill Medium
- Serves 2 people
Tofu Nourish Bowl with Peanut Sauce
NUTRITION FILLED VEGAN BOWL, COMBINING GREAT CHOICE OF CARBOHYDRATES, PROTEIN AND HEALTHY FATS
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Soy, Nuts, Peanuts
Ingredients
- 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)
Cooking mode
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Method
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
