Tofu rice bowl with peanut sauce

mains
Tofu rice bowl with peanut sauce

Ingredients

serves 2
  • •100g rice
  • •280g firm tofu, cubed
  • •100g mushroom, chopped
  • •1 pepper, chopped
  • •2 handfuls of cucumber, sliced
  • •Small handful coriander, chopped
  • •2 tsp sesame seeds

  • Marinade

  • •50ml soya milk
  • •1 tbsp smooth peanut butter
  • •½ tsp harissa paste
  • •½ tbsp maple syrup
  • •½ tbsp soy sauce

  • Sauce

  • •75ml soya milk
  • •1 tbsp peanut butter
  • •½ tbsp harissa paste
  • •1 garlic clove, minced
  • •½ tsp ginger, minced
  • •1 tbsp soy sauce
  • •½ tbsp maple syrup
  • •½ tbsp rice vinegar, lemon juice or lime juice
  • •50ml water

Directions

  1. 1. Cook the rice.
  2. 2. Whisk the marinade ingredients together in a small bowl.
  3. 3. Place the tofu in a shallow dish and pour over the marinade. Set aside for 10 minutes.
  4. 4. Preheat the oven to 200°C. Prepare a baking tray.
  5. 5. Place the tofu, mushrooms, peppers and any leftover marinade on the tray and bake for 20 minutes, until the tofu is golden brown and crispy.
  6. 6. To make the sauce, whisk together the sauce ingredients in a measuring jug.
  7. 7. Gently heat the sauce in a small pan. Simmer on low heat for about 5 minutes, stirring frequently until the sauce thickens.
  8. 8. Assemble the bowls with rice, tofu, mushrooms, peppers cucumber slices. Drizzle over the peanut sauce, and garnish with coriander and sesame seeds.
Baker Beanie Author

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