TOTAL TIME: 1 hour
SERVES: 4
Protein
1 package pressed tofu
Pantry
1/4 cup + 2 tbsp soy sauce
1/3 cup nutritional yeast
2 tbsp rice wine vinegar
2 tbsp sriracha
1/2 cup peanut butter
1 tbsp maple syrup
2 cans coconut milk
2 cups rice
2 tbsp olive oil
sesame seeds for serving (optional)
Produce
2 carrots
2 small beets
1 cucumber
3 cloves garlic
1 tbsp ginger
1 lime
1 bunch green onions
Make your tofu. Preheat oven to 400.
To a large bowl, mix 1/4 cup soya sauce, 1/4 cup nutritional yeast, 1 tbsp sriracha, 1 tbsp rice wine vinegar.
Dice tofu into 1 inch cubes. Add to bowl and toss to coat. Marinate for 15 -30 minutes.
Once marinated, toss in 2 tbsp olive oil. Bake for 45 minutes or until crispy, flipping halfway.
Cook your rice. Rinse rice under cold water until it runs clear. Add rice to a pot with 1 1/2 cup coconut milk, 1 cup cold water, 1 tbsp sugar. Put on your lid and keep it on till we're done. Place rice over high heat until boiling, and immediately turn heat to lowest setting. Cook for 15 minutes. Remove from heat and set aside for another 15 with the lid on. Once the time is up, remove the lid and fluff with a fork.
Make your sauce. To a medium bowl, add all your sauce ingredients: 1 tbsp minced ginger, 3 cloves minced garlic, 2 tbsp soy sauce, 1 tbsp rice wine vinegar, 1 tbsp sriracha, 1/2 cup peanut butter, 1 tbsp maple syrup, 1/4 cup coconut milk, juice of 1 lime.
Mix well and add 1/4 - 1/2 cup lukewarm water until you reach a consistency that's easy to drizzle but not too liquid.
Prep your veggies. While your tofu finishes up, prep your veg. Grate your beets on a cheese grater. Julienne your cucumber. Thinly slice carrots - either julienne or use a vegetable peeler to slice long strips.
Thinly slice your green onions.
Assemble your bowl. To a pasta bowl, add rice, tofu and veggies. Drizzle with that delish sauce, and top with green onions and sesame seeds.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!