To accomplish the false seared surface, prepare the tofu until it's practically dry at that point marinate in nut sauce! Gently saute the marinated tofu in more sauce until hot and fresh and afterward heap over cooked grains and vegetables. Or on the other hand eat the whole thing straight out of the skillet. I've done both and they are similarly great.
There is a simpler way. Love nourishment that cherishes you back. Fill your plate with brilliant produce, lean protein, sound fat and complex carbs. Eat until you are fulfilled, getting a charge out of each chomp with acknowledgment and not discipline. I plan on sharing a greater amount of my musings on this thought later in the week however for the time being, these buddha bowls anticipate.
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INGREDIENTS
Tofu 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
- 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.
- 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.
- Visit bit.ly/2VBiRmL for full instructions.
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