Peanut Tofu Buddha Bowl

Peanut curd Buddha Bowl! A gluten-free and vegetarian lunch or dinner. Brown rice, the most effective peanut curd, vegetables and roast broccoli in a very easy peanut sauce. If you're trying to find a healthy buddha bowl direction, this can be it!Peanut curd Buddha Bowl

This tofu. Please attempt it. Please attempt it. 🙏 build this your New Year’s resolution, the year you may love curd reception. I forget wherever I learned this method however it’s pretty foolproof in making chewy, tender chunks of curd that aren’t drenched oil.

To achieve the faux-fried texture, bake the curd till it’s nearly dry then take away from the kitchen appliance and steep in peanut sauce! From there, you’ll gently sauté the marinated curd in additional sauce till hot and tender so pile on prime of hard-boiled grains and vegetables.

While we have a tendency to ar on the topic of latest Year, New You, will we have a tendency to pledge to relish food more? It’s nearly not possible to own a healthy relationship with food with the words Master Cleanse, detox, diet or abstinence. I will nearly promise that those fads can leave you hungry, unhappy and additional exhausting on yourself.

There is a neater manner. Love food that loves you back. Fill your plate with colourful turn out, lean supermolecule, healthy fat and sophisticated carbs. Eat till you're glad, enjoying every bite with acceptance and not social control. I set up on sharing additional of my thoughts on this concept later within the week except for currently, these buddha bowls expect.

INGREDIENTS

Tofu Buddha Bowl

• 2 cups cooked brown rice
• 1 cups shredded carrots
• 2 cups spinach leaves
• 2 cups broccoli florets
• 2 teaspoons olive oil or additional sesame oil, divided
• 1 cup chickpeas (drained and rinsed, if using canned)
• salt/pepper
• 16 oz extra firm tofu, pressed and drained

Peanut sauce

• 1–2 tablespoons toasted sesame oil
• 1/4 cup low sodium soy sauce
• 1/4 cup 100% pure maple syrup
• 2 teaspoons chili garlic sauce
• 1/4 cup creamy or crunchy peanut butter

INSTRUCTIONS

1. Preheat the oven to 400 degrees F. Cube tofu and place in a single layer on a non-stick baking sheet and cook for 25 minutes. If you aren’t using a non-stick baking sheet, lightly spray with cooking spray. Remove from oven and place in a shallow bowl.
2. Whisk together the ingredients for the sauce (sesame oil, soy sauce, maple syrup, chili garlic sauce, peanut butter) until creamy and smooth. Add 1/2 of the sauce to the tofu bowl and let marinate while you prepare the rest of the ingredients.
3. Toss the broccoli with 1 teaspoon sesame or olive oil and a pinch of salt and pepper. Place in the oven and roast for 20 minutes until just tender.
4. Heat remaining olive or sesame oil in a large nonstick skillet over medium heat. Add tofu, in batches, along with the marinating sauce until crispy and golden browned, about 3-4 minutes.
5. To assemble, divide the brown rice among 4 bowls, top each bowl with 1/4 cup shredded carrots, 1/2 cup spinach leaves, 1/4th broccoli, 1/4 cup garbanzo beans and a few pieces of tofu. Drizzle with remaining peanut sauce.

Recipe From : Delish Konwledge