Mains, Vegan

Tofu Nourish Bowl with Peanut Sauce

Cooking method:

Ninja Foodi Zerostick Cookware
  • Prep time: 10 mins
  • Total time: 40 mins
  • Skill medium
  • Serves 2 people

Tofu Nourish Bowl with Peanut Sauce

NUTRITION FILLED VEGAN BOWL, COMBINING GREAT CHOICE OF CARBOHYDRATES, PROTEIN AND HEALTHY FATS

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Soy, Nuts, Peanuts

Ingredients

  • 250g tofu
  • 1 tbsp Thai spice blend (check notes if you would like to make your own)
  • 2 tbsp maple syrup
  • 1 tbsp soy sauce
  • 1/2 tsp ginger
  • 250g glutinous rice
  • 2 sweet potatoes cut into 1 cm cubes
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • Olive oil
  • 1 cup red cabbage, shredded and seasoned with salt and a dash of vinegar
  • 200g broccoli, blanched
  • 1 carrot, sliced into ribbons
  • 1/2 cucumber, sliced into ribbons
  • 1 avocado diced
  • Sesame seeds and coriander leaves to garnish

For the peanut dressing

  • 2 tbsp peanut butter
  • 1-2 tbsp warm water
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/4 to 1/2 Zest and juice from a lime (to your taste)

Cooking mode

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Method

  • Step 1

    Start by making the dressing – this can be done in advance and any left overs will last for a few days in the fridge. Mix all ingredients into a smooth paste and set aside, add more water if you prefer runnier dressing.

  • Step 2

    Wash the rice until the water runs clear, then soak in cold water for 30 mins – this will allow the rice to cook evenly and all the way through.

  • Step 3

    Preheat the oven to 170°C, coat the sweet potatoes in the smoked paprika and cumin, season with salt and pepper and a drizzle of olive oil and cook for about 20 mins until done.

  • Step 4

    Cut the tofu in 2 cm cubes, press it between two sheets of kitchen roll for about 10 min to drain the excess liquid off.

  • Step 5

    To cook the rice – drain and rinse again, then add 330ml of fresh water, a splash of mirin and a pinch of salt to the pan.

  • Step 6

    Turn the heat on high and place the saucepan with the lid on it. Once boiling point is reached, turn the heat on low and simmer for 8-10 mins until all the liquid is absorbed. Remove from the gas and keep the lid on for 10 mins before fluffing the rice with the fork.

  • Step 7

    Start with the tofu – place on a plate and season it with the Thai spice mix. Heat up the wok on medium heat, add a splash of sesame or groundnut oil and fry the tofu for about 3-4 mins, turning occasionally.

  • Step 8

    Mix the soy sauce and maple sauce with the ginger, add to the tofu and allow to caramelise for a couple of minutes before removing from heat.

  • Step 9

    Arrange your nourish bowl by placing all the ingredients in it and drizzle the dressing on top. Finish off with chopped coriander leaves, diced chilli and sesame seeds.

  • Step 10

    Notes: If you prefer to make your own Thai spice mix simply combine
    2 tsp of smoked paprika with 1 tsp each of cumin, coriander, turmeric,
    chilli powder, garlic and fenugreek then season with a inch of salt and
    pepper. You can also replace the rice in the bowl with quinoa or bulgur
    wheat and the sweet potatoes with butternut squash if you wish.