I am absolutely in love with everything peanuts. I could pretty much eat peanuts, peanut butter or peanut sauce for every meal of the day and not be sick of it. So why don’t I? First of all I believe in balance and I don’t think it is very healthy for me to consume so much peanuts everyday. Also, there is the fact that I live together with someone that is allergic to peanuts. This means that I basically only get to eat anything peanut related when we don’t eat together and also means I rarely get to eat peanut sauce for dinner.
Whenever Ellen and I eat together I always beg to eat some sort of dish with peanut sauce because obviously I am missing out. Luckily she often agrees because she loves it as well. More often than not, this means having peanut noodles because that’s one of the best dishes on this planet! But a couple of weeks ago, before Ellen disappeared in her thesis mountain, we made a delicious peanut tofu recipe after we were inspired by a video we saw on Facebook. This time we didn’t make it with noodles but with rice and vegetables and it almost made me think that this dish could replace the peanut noodles we normally make (but who are we kidding, some days you just need peanut sauce and noodles, right?).
Anyway, it is delicious and also much healthier with all the vegetables. Also, it fits in a bowl. We love bowl meals!
Ps. Ellen just sent me an article on how you can make a diamond from peanut butter, who knew it was so versatile?!
Peanut & Tofu bowl
300 gram tofu, in 1 cm cubes
a little bit of (coconut) oil for baking
2 cloves garlic, minced
1 onion, chopped
2 tbsp soy sauce
60 ml peanut butter
1 tbsp maple syrup
250 ml vegetable stock
1 tbsp Sriracha sauce
180 gram (white) rice
handful spinach, washed
⅓ red cabbage, raw or lightly steamed
Topped with: chili flakes and black sesame seeds
Cook the rice according to the package. For the peanut sauce, add 1 tsp of oil to a sauce pan and add the onion. Cook for a few minutes until translucent and then add the garlic. Cook for another minute. Add the soy sauce, peanut butter, maple syrup, vegetable stock and Sriracha. Mix everything together with a spoon or a whisk. Add the tofu to the sauce and let everything come to a boil. Cook the sauce until it reduces and thickens.
Serve with the cooked rice, fresh spinach, red cabbage, avocado and top it with chili flakes and black sesame seeds.
Recipe inspired by The Buddhist Chef.
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