If your kids don’t eat tofu, have they met crispy tofu tossed with peanut sauce–in a meal they get to assemble themselves? Slice your block of tofu in half, then slice each of those halves in half again, so you have 4 rectangles that are the same size as the original 2 rectangles, just thinner. The peanut sauce version in this recipe is creamy with a pop of sesame flavor and a fresh zing from the lime juice. I mean it really should be on the drink menu with the rising star juice and blueberry smoothie. Add tofu to hot pan and pour half of remaining sauce to tofu (or all of the sauce if you don’t want any left over to drizzle over bowls). Drain the tofu … It is peanut sauce all the way for me and my Buddha bowl. It kind of reminds me of the Almond Butter Thai Quinoa Salad, but a bit bulkier and filling because of the tofu (and with a creamy peanut sauce … Set the sauce aside. In a bowl stir together the peanut butter, sriracha, soy sauce, grated ginger, brown sugar, and enough hot water to create a smooth sauce (3-4 Tbsp). Peanut Marinade/Dressing: 3 tbsp natural peanut butter 2 tbsp lime juice 1 tbsp each sriracha sauce and tamari 2 cloves garlic 1/2″ knob peeled fresh ginger 1 tsp maple syrup about 6 tbsp water to thin; Instructions. Store leftovers in an airtight container in the refrigerator for up to 3 days. Top with peanut tofu, broccolini, green onions, peanuts, and extra peanut sauce and serve. Colorful, and with a lovely range of textures, the coconut peanut sauce really finishes it off for a … Place peanut butter in a medium bowl and microwave for about 20 seconds (optional, but this will make it easier to stir). Combine all peanut sauce ingredients in a large blender or food processor and blend until well combined. This noodle bowl is bursting with Thai flavours. The Buddha bowl is quite simple. The sauce I used for this recipe is a combo of a classic peanut sauce and a coconut curry sauce. Fry until lightly browned, gently turning over the tofu so that it doesn’t break up. Turn off the heat, and fluff with a fork. Gratitude in a bowl.. When the world seems topsy turvy, it’s even more important to make time for self care. Assemble the Tofu with Peanut Sauce by dividing the rice evenly between 4 plates. Heat peanut oil in a non-stick frying pan or wok over medium-high heat. To serve, divide the rice among bowls and top with broccoli, tofu, cilantro, and sesame seeds. Lightly steam broccolini for 2-3 minutes. Prepare the tofu sauce in a medium mixing bowl by whisking together 2 Tbsp sesame oil (amount as original recipe is written // if altering batch size, use 1/3 the amount in “tofu” section), almond butter, tamari, lime juice, maple syrup, and crushed chili. Remove any excess water from vegetables and add to tofu mixture. Bake for 20 minutes, until sweet potatoes and tofu begin to brown. This recipe features brown rice, fresh mango, tofu and peanut sauce. 4. Step 2: Put half of the peanut sauce in the pan with the tofu so that it can marinate and keep cooking on medium heat. In other words, it’s drinkably good. Divide rice, tofu, and bok choy evenly between bowls. 5. On a lightly greased baking sheet, spread out the marinated tofu and sweet potato. Sweet Potato Pad Thai Bowl Recipe Type: Dinner, Veggies Cuisine: Gluten-Free, Vegan Author: Healthy Gluten-Free Family Prep time: 20 mins Cook time: 25 mins Total time: 45 mins Serves: 2 servings Gluten-Free and Vegan, this fresh, easy dish is packed with vegetables and topped with the yummiest sweet-savory peanut sauce. Assemble bowls by placing grains at the bottom topped with veggie mixture and plenty of peanut sauce. Mar 10, 2016 - This Buddha Bowl is a hearty bowl of fresh veggie goodness, including a helping of rice and baked tofu marinated in a Thai Peanut Sauce. Place the peanut sauce ingredients in a pan and simmer for a few minutes until thickened. 2. It's best to start this the day before. Noodles: Noodles are the way to my heart. In a bowl, combine all the sauce ingredients and stir with a fork/whisk until smooth. Cut the tofu into 1.5 inch pieces and place in a large bowl. Lastly, make the sauce. Whisk until relatively smooth. Thai Noodle Bowl. 4.5 from 2 votes Rate this Recipe Print Recipe Pin Recipe I love this peanut sauce in my Thai noodle salad or a slight variation for my spicy peanut butter noodles. Optional: drizzle with remaining peanut sauce and garnish with scallions and crushed peanuts. You will have time to prepare the produce while the tofu and rice cook, so get started on those elements first. 1/2 teaspoon of Dijon Mustard (or spicy mustard) 1/2 tablespoon of Pure Maple Grade A Syrup (Honey or Agave Nectar and be substituted) 1/2 tablespoon of Tahini Then gradually add 4 to 6 tablespoons of water, and stir until creamy and pourable. Bring to a boil, then let simmer for 18 minutes. It has literally everything. You will use the rest of the coconut milk for the peanut sauce. 3. Heat the olive oil in a frying pan and when it’s hot, add the tofu cubes. It pairs so well with the vegetables and crispy tofu. Think of these mango bowls as a Thai spin on your favorite burrito bowl. Tofu in a rich and spicy peanut sauce. Tofu Satay Buddha Bowls with Spicy Peanut Sauce make a hearty, satisfying meal. A little savory, sweet, sour, and spicy. These Vegetarian Buddha Bowls with Spicy Peanut sauce make a great Winter salad – for those days when you fancy something a bit lighter for dinner. The big deal with the Buddha bowl is the sauce. This quick, vegan main comes together in well under an hour and is loaded with both flavour and nutrition. To eat leftovers, gently reheat the stir fry over the stove or in the microwave. Mix coconut milk, thai curry paste, maple syrup, soy sauce, garlic and salt in a bowl. Once the tofu is baking, make the coconut rice: Rinse the rice, then add it to a medium pot, along with the coconut milk, water and a pinch of salt. Set aside. Baked Tofu Green Onions Avocado. I go with the ‘fu of course. Easy Buddha Bowl. This Thai Noodle Bowl with Tofu and Peanut Sauce is my latest iteration of this idea and it’s all about the sauce! The crispy Thai tofu is really simple to make and it's a great protein to add to this vegan noodle bowl. This simple and delicious tofu recipe will please the whole family. The perfect meal after a long day at work. While the tofu is marinating and the rice is cooking prepare the spicy peanut sauce. Add the peanut sauce to the skillet. It is packed with flavor and is so satisfying. Fry tofu for 4-5 minutes or until golden brown and crispy. While the sweet potatoes and tofu cook, make the peanut sauce: In a medium bowl, whisk together the peanut butter, … I created a few recipes off the cuff, like quinoa buddha bowls and roasted sweet potato salad, but this Asian quinoa bowl was by far my favorite. And a Thai Peanut Sauce from my Easy Peanut Noodle Recipe. Serve with peanut sauce. Thai Peanut Sauce. Buddha Bowls: A buddha bowl is nothing without a killer sauce to go with it! Mar 30, 2016 - This Buddha Bowl is a hearty bowl of fresh veggie goodness, including a helping of rice and baked tofu marinated in a Thai Peanut Sauce. Add ½ of the sauce to the tofu bowl, and let marinate while you prepare the rest of the ingredients. Gratitude in a bowl.. Perfect for a packed lunch or an easy detox day. A good vegan peanut sauce is perfect no matter what goes in your bowl. (But you can substitute any sauce you like) Simple, easy, nourishing, and delicious. Next, make the sauce. This umami-rich thai peanut sauce is seriously #SauceGoals. In a small bowl, combine the ingredients for the Thai Peanut Sauce and whisk until thoroughly combined and smooth. I love to throw this sauce over fresh greens in a salad or noodle bowls, as well.. Reduce until thickened, about 3 to 4 minutes. Remove from the heat and set aside. In a medium bowl, combine the peanut butter, red curry paste, 1 cup water, and the juice of 1/2 of the lime. Leave to marinate for at least 30 minutes it really should be on the drink menu with the rising juice. And spicy your bowl tofu for 4-5 minutes or until golden brown and crispy.! Greased baking sheet, spread out the marinated tofu and rice cook, so get on! 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