It is peanut sauce all the way for me and my Buddha bowl. Halve the lime. Assemble the Tofu with Peanut Sauce by dividing the rice evenly between 4 plates. The peanut sauce version in this recipe is creamy with a pop of sesame flavor and a fresh zing from the lime juice. Set the sauce aside. Think of these mango bowls as a Thai spin on your favorite burrito bowl. Serve with peanut sauce. Recipe yields 4 bowls. These Vegetarian Buddha Bowls with Spicy Peanut sauce make a great Winter salad – for those days when you fancy something a bit lighter for dinner. Optional: drizzle with remaining peanut sauce and garnish with scallions and crushed peanuts. When the world seems topsy turvy, it’s even more important to make time for self care. 3. Place peanut butter in a medium bowl and microwave for about 20 seconds (optional, but this will make it easier to stir). I mean it really should be on the drink menu with the rising star juice and blueberry smoothie. It’s freshly steamed organic broccoli florets, cabbage and carrots over a bed of brown rice with your choice of tofu or chicken. Combine all peanut sauce ingredients in a large blender or food processor and blend until well combined. A good vegan peanut sauce is perfect no matter what goes in your bowl. Peanut Marinade/Dressing: 3 tbsp natural peanut butter 2 tbsp lime juice 1 tbsp each sriracha sauce and tamari 2 cloves garlic 1/2″ knob peeled fresh ginger 1 tsp maple syrup about 6 tbsp water to thin; Instructions. The Buddha bowl is quite simple. You will have time to prepare the produce while the tofu and rice cook, so get started on those elements first. Drizzle over the tofu, toss to coat and leave to marinate for at least 30 minutes. The crispy Thai tofu is really simple to make and it's a great protein to add to this vegan noodle bowl. In other words, it’s drinkably good. It is packed with flavor and is so satisfying. I go with the ‘fu of course. A buddha bowl (AKA nourishing bowl, power bowl, hippie bowl, macro bowl, poke bowl) is basically a full lunch or dinner that’s served in a bowl and consists of all the food groups like: an animal or plant based protein, raw and cooked veggies, a starch (rice, potatoes or grains), salad greens, nuts or seeds and topped with a dressing or sauce. The rice noodles are tossed with thinly sliced vegetables, then they're all tossed in a simple flavourful peanut sauce. Remove from the heat and set aside. Add almond milk, soy sauce, maple syrup, ginger, and red pepper flakes and whisk until smooth. Toss the broccoli with 1 teaspoon sesame or olive oil and a pinch of salt and pepper. Thai Noodle Bowl. Bring to a boil, then let simmer for 18 minutes. In a small pan heat ½ cup of Soy Sauce (use the low sodium variety) and ½ of water. In a medium bowl, combine the peanut butter, red curry paste, 1 cup water, and the juice of 1/2 of the lime. It's sooo quick and easy to make in just 25 minutes. Mar 10, 2016 - This Buddha Bowl is a hearty bowl of fresh veggie goodness, including a helping of rice and baked tofu marinated in a Thai Peanut Sauce. If your kids don’t eat tofu, have they met crispy tofu tossed with peanut sauce–in a meal they get to assemble themselves? Mix coconut milk, thai curry paste, maple syrup, soy sauce, garlic and salt in a bowl. Prepare the tofu sauce in a medium mixing bowl by whisking together 2 Tbsp sesame oil (amount as original recipe is written // if altering batch size, use 1/3 the amount in “tofu” section), almond butter, tamari, lime juice, maple syrup, and crushed chili. Fry tofu for 4-5 minutes or until golden brown and crispy. The perfect meal after a long day at work. 5. It kind of reminds me of the Almond Butter Thai Quinoa Salad, but a bit bulkier and filling because of the tofu (and with a creamy peanut sauce … 1/2 teaspoon of Dijon Mustard (or spicy mustard) 1/2 tablespoon of Pure Maple Grade A Syrup (Honey or Agave Nectar and be substituted) 1/2 tablespoon of Tahini Lightly steam broccolini for 2-3 minutes. While tofu is cooking, mix together sauce with peanut butter, soy sauce, honey, rice vinegar, chili sauce, sesame oil, garlic powder, black pepper. Assemble bowls by placing grains at the bottom topped with veggie mixture and plenty of peanut sauce. Noodles: Noodles are the way to my heart. I love to throw this sauce over fresh greens in a salad or noodle bowls, as well.. Gratitude in a bowl.. On a lightly greased baking sheet, spread out the marinated tofu and sweet potato. If you haven’t worked with tofu before, make sure to follow the instructions for draining and pressing the tofu. This Thai-style Chicken Buddha Bowl with Coconut Peanut Sauce is a great way to use up some leftovers, or if you’re more organized, to prep meals ahead of time. Add the peanut sauce to the skillet. Drain the tofu … And a Thai Peanut Sauce from my Easy Peanut Noodle Recipe. This simple and delicious tofu recipe will please the whole family. You will use the rest of the coconut milk for the peanut sauce. Gratitude in a bowl.. Cut the tofu into 1.5 inch pieces and place in a large bowl. Buddha Bowls: A buddha bowl is nothing without a killer sauce to go with it! Add ½ of the sauce to the tofu bowl, and let marinate while you prepare the rest of the ingredients. 2. To serve, divide the rice among bowls and top with broccoli, tofu, cilantro, and sesame seeds. This recipe features brown rice, fresh mango, tofu and peanut sauce. Perfect for a packed lunch or an easy detox day. Tofu in a rich and spicy peanut sauce. Tofu Satay Buddha Bowls with Spicy Peanut Sauce make a hearty, satisfying meal. 4. Slice your block of tofu in half, then slice each of those halves in half again, so you have 4 rectangles that are the same size as the original 2 rectangles, just thinner. This umami-rich thai peanut sauce is seriously #SauceGoals. Easy Buddha Bowl. In a bowl stir together the peanut butter, sriracha, soy sauce, grated ginger, brown sugar, and enough hot water to create a smooth sauce (3-4 Tbsp). Next, make the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. Mar 30, 2016 - This Buddha Bowl is a hearty bowl of fresh veggie goodness, including a helping of rice and baked tofu marinated in a Thai Peanut Sauce. Fry until lightly browned, gently turning over the tofu so that it doesn’t break up. This Thai Noodle Bowl with Tofu and Peanut Sauce is my latest iteration of this idea and it’s all about the sauce! This noodle bowl is bursting with Thai flavours. Colorful, and with a lovely range of textures, the coconut peanut sauce really finishes it off for a … Bake for 20 minutes, until sweet potatoes and tofu begin to brown. The big deal with the Buddha bowl is the sauce. Add tofu to hot pan and pour half of remaining sauce to tofu (or all of the sauce if you don’t want any left over to drizzle over bowls). While the tofu is marinating and the rice is cooking prepare the spicy peanut sauce. A little savory, sweet, sour, and spicy. Turn off the heat, and fluff with a fork. Sweet Potato Pad Thai Bowl Recipe Type: Dinner, Veggies Cuisine: Gluten-Free, Vegan Author: Healthy Gluten-Free Family Prep time: 20 mins Cook time: 25 mins Total time: 45 mins Serves: 2 servings Gluten-Free and Vegan, this fresh, easy dish is packed with vegetables and topped with the yummiest sweet-savory peanut sauce. Baked Tofu Green Onions Avocado. Remove any excess water from vegetables and add to tofu mixture. This quick, vegan main comes together in well under an hour and is loaded with both flavour and nutrition. Place the peanut sauce ingredients in a pan and simmer for a few minutes until thickened. Lastly, make the sauce. Once the tofu is baking, make the coconut rice: Rinse the rice, then add it to a medium pot, along with the coconut milk, water and a pinch of salt. For the Sauce: 2 tablespoons of Tamari (Soy Sauce or Coconut Liquid Aminos can be substituted) 1/2 teaspoon of Sriracha Sauce (Optional) 1/2 teaspoon of Toasted Sesame Oil. I created a few recipes off the cuff, like quinoa buddha bowls and roasted sweet potato salad, but this Asian quinoa bowl was by far my favorite. In a small bowl, combine the ingredients for the Thai Peanut Sauce and whisk until thoroughly combined and smooth. Thai Peanut Sauce. To eat leftovers, gently reheat the stir fry over the stove or in the microwave. 4.5 from 2 votes Rate this Recipe Print Recipe Pin Recipe Step 2: Put half of the peanut sauce in the pan with the tofu so that it can marinate and keep cooking on medium heat. (But you can substitute any sauce you like) Simple, easy, nourishing, and delicious. In a bowl, combine all the sauce ingredients and stir with a fork/whisk until smooth. Heat the olive oil in a frying pan and when it’s hot, add the tofu cubes. Set aside. Reduce until thickened, about 3 to 4 minutes. Heat peanut oil in a non-stick frying pan or wok over medium-high heat. I love this peanut sauce in my Thai noodle salad or a slight variation for my spicy peanut butter noodles. It's best to start this the day before. Toss tofu with sauce and let cook for another 1-2 minutes. While the sweet potatoes and tofu cook, make the peanut sauce: In a medium bowl, whisk together the peanut butter, … The sauce I used for this recipe is a combo of a classic peanut sauce and a coconut curry sauce. I’d tried tofu in the past without much luck when I stumbled on this recipe from Delish Knowledge for a Peanut Tofu Buddha Bowl. Then gradually add 4 to 6 tablespoons of water, and stir until creamy and pourable. Top with peanut tofu, broccolini, green onions, peanuts, and extra peanut sauce and serve. Divide rice, tofu, and bok choy evenly between bowls. It pairs so well with the vegetables and crispy tofu. It has literally everything. Whisk until relatively smooth. Then add in all the spices, and the soy sauce, hoisin sauce and maple syrup and fry with the tofu until the sauce becomes sticky on the tofu. Goes in your bowl with a pop of sesame flavor and a pinch of salt and.. A good vegan peanut sauce in my Thai noodle bowl with tofu and sauce... 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