Grain Bowl With Vegetables
Asian-inspired peanut grain bowls are loaded with crispy and colorful veggies, crispy tofu, and a delicious peanut and tahini sauce.
- Serves: 4 persons
- For the Buddha Bowls:
- 12ounces extra-firm tofu (cubed)
- 1teaspoon salt
- ½teaspoon ground black pepper
- 1teaspoon canola oil
- 2cups cooked quinoa
- 1cup shredded carrots
- 1cup shredded red cabbage
- 1cup sliced English cucumber
- 1cup bean sprouts
- 2scallion, sliced
- 3tablespoons crushed peanuts
- For garnish: lime wedges, cilantro
- For the Peanut Tahini Dressing:
- ¼cup peanut butter
- 2tablespoons brown sugar
- 1tablespoon tahini
- 1tablespoon apple cider vinegar
- 1tablespoon soy sauce
- 2teaspoons ketchup
- 1teaspoon crushed red pepper
- 1teaspoon garlic powder
- 1teaspoon grated ginger
- 1teaspoon chopped cilantro
- 1teaspoon lime juice
- ½teaspoon onion powder
Step 1Gather the ingredients.
Step 2Add the cubed tofu onto a paper towel-lined baking sheet. Add another paper towel on top of the tofu and weigh it down with another pan to remove as much of the liquid as possible. Leave weighed down for about 10 minutes. Add salt and pepper.
Step 3Heat up a large saute pan and add the canola oil. Fry the tofu on medium-high heat, turning to brown on at least two sides. Remove from the pan and set aside.
Step 4Gather the ingredients for the dressing.
Step 5Blend all of the dressing ingredients in a blender or food processor until completely smooth. Add a tablespoon of water and blend again until smooth and creamy.
Step 6Mix a 1/4 cup of the dressing into the cooked quinoa.
Step 7Divide the quinoa among four bowls. Top with the crispy tofu, carrots, cabbage, cucumbers, bean sprouts, scallions, and crushed peanuts.
Step 8Drizzle the extra dressing over the bowls to your taste. Garnish with lime wedges and cilantro. Serve immediately.