bali bowls with peanut tofu

Prepare time: 30 min
Cook: 30 min
Ready in: 1 hr 00 min

Ingredients

  • 14 ounces tofu ( non gmo, organic and sprouted if possible- our use firm or extra firm)
  • 1 large yam or sweet potato, cut into ¾ inch cubes
  • drizzle of olive oil
  • 3/4 cup uncooked black rice ( or other rice or grain- both optional)

Peanut Sauce Ingredients:

  • 3 thin slices ginger- cut across the grain, about the size of a quarter.
  • 1 fat clove garlic
  • 1/4  cup peanut butter (or sub almond butter!)
  • ¼ cup fresh orange juice (roughly ½ an orange)
  • 2 tablespoons soy sauce or GF Braggs Liquid Amino Acids (Note: Tamari will turn this unpleasantly dark)
  • 3 tablespoonhoney or maple or sugar substitute
  • 3 tablespoons toasted sesame oil
  • ½ –1 teaspoon cayenne pepper ( or a squirt of sriracha sauce)
  • 3/4 teaspoon salt

Bowl Veggie Options:

  • 12 cups shredded cabbage ( or use a mandolin)
  • 12 cups shredded carrots
  • 12 cups shredded beets
  • 1 cup sliced snap peas
  • ½ cup thinly sliced radishes ( or watermelon radishes)
  • 1 avocado
  • fresh sunflower sprouts

Instructions

  1. Preheat oven to 425 F
  2. Blot dry, then cut the tofu into 2 inch squares or 2-3 inch long strips ( that are ¾ inch thick).  Place on a parchment-lined sheet pan. Sprinkle lightly with salt.
  3. Cut the yam into ¾ inch cubes and place on the other side of the sheet pan ( or another pan). Drizzle lightly with olive oil and sprinkle with salt. Toss and spread out.

Full recipe Here