This scrumptious peanut tofu energy bowl is a flavorful recipe that may get you excited for dinner!
(On the lookout for an omniovore model? Take a look at my peanut rooster energy bowl!)
The tasty baked tofu is the right praise to the nutty sauce and contemporary flavors from the carrots, edamame and greens. You may simply customise this by including in veggies of alternative, or no matter you occur to have readily available.
I included edamame (younger soybeans) on this recipe as a result of they’re excessive in fiber, nutritional vitamins and minerals, and have further well being advantages resembling reducing ldl cholesterol and regulating blood sugar, (1). And bonus, they’re additionally a plant-based full protein that give any dish a little bit enhance of the great things we want for robust, wholesome our bodies!
The zingy peanut sauce actually makes the flavors pop! You’re welcome to make use of a pre-made model if that’s simpler, simply make sure to examine the components, since some sauces could be excessive in added sugar. And when you can’t do peanuts – no worries – you may substitute a unique nut butter and even seed butter like solar butter (produced from sunflower seeds).
Regardless of the way you make it – this nutty energy bowl is serving up fabulous taste!
Peanut Tofu Energy Bowl
Yield: 4 servings
You will have: measuring cups and spoons, bowl, fork, knife, reducing board, whisk, bowl, grater, baking sheet
Key: T = Tablespoon; tsp = teaspoon 
Elements:
For Tofu Bites:
- 16 oz further agency tofu, cubed into 1″ items
- 2 1/2 T cornstarch
- 1 T olive oil
- 1 1/2 tsp chili powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
For the Salad:
- 2 cups blended child greens
- 1 1/2 cups shelled cooked edamame
- 2 carrots, grated
- 3/4 cup packed contemporary cilantro leaves
For the Peanut Sauce:
- 1/4 cup creamy peanut butter, or nut butter of your alternative*
- 1 T tamari or low-sodium soy sauce
- 2 T freshly squeezed lime juice
- 2 T water
- 2 tsp honey
- 2 tsp chili garlic paste or sriracha (can substitute cayenne pepper to style)
- 2 teaspoons freshly grated ginger
*alternate options to peanut butter: almond butter or solar butter (made with sunflower seeds)
Instructions:
- Preheat oven to 350 F. Dice tofu and assemble components.
- In a big bowl, mix the tofu, cornstarch, chili powder, salt, pepper and garlic powder. Stir in olive oil till effectively mixed.
- Optionally line a baking sheet with parchment paper, and distribute tofu in a single layer. Bake for half-hour, till evenly browned.
- Whereas the tofu bakes, grate carrots and assemble your salad components for serving. Wash greens, slice lime wedges, roughly tear or chop cilantro, and portion out edamame. Sometimes the salad will not be blended prematurely and is assembled per plate beneath the rooster, however when you choose you may pre-make a extra standard tossed salad in a bowl with the components.
- In a small bowl, whisk the peanut butter, tamari, lime juice, honey, chili garlic paste and ginger collectively (optionally you may mix this in a blender). Add small quantities of water as wanted for desired thickness. Put aside.
- As soon as tofu bites are completed cooking, construct your plate (or plates) by layering the salad components, topping the plate with tofu, and drizzling dressing over prime to evenly coat.
Diet Information
I hope you get pleasure from this recipe! Let me know within the feedback beneath when you make it and the way it seems.
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- Kim, Il-Sup et al. “Physiologically Energetic Molecules and Practical Properties of Soybeans in Human Well being-A Present Perspective.” Worldwide journal of molecular sciences vol. 22,8 4054. 14 Apr. 2021, doi:10.3390/ijms22084054. Net. https://pmc.ncbi.nlm.nih.gov/articles/PMC8071044/
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