Peanut butter tofu power bowl
Indulge in the vibrant and nutritious flavors of our Peanut Tofu Power Bowl with Black Sticky Rice. This plant-based delight features a delicious combination of creamy peanut sauce, caramelized roasted sweet potatoes, crisp sugar snap peas, tangy red cabbage, and savory grilled tofu. Topped with fresh spring onions, black sesame seeds, and optional red chili, this bowl is a powerhouse of protein, fiber, and essential nutrients. Simple to prepare and incredibly satisfying, it’s the perfect meal for anyone looking to enjoy wholesome, plant-based goodness.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55
Ingredients
For the Bowl:
- 1/4 cup black sticky rice
- 1/2 sweet potato, cubed and roasted
- 1/4 cup sugar snap peas, roughly sliced
- 1/4 cup red cabbage, thinly sliced
- 4 slices of tofu, grilled
- 1/4 cup edamame, shelled and boiled
- 1 spring onion, sliced
- 1 red chili, sliced (optional)
- Black sesame seeds, for garnish
For the Peanut Sauce:
- 1–2 tbsp peanut butter
- Juice of 1/2 lime
- 1–2 tsp tamari
- 1 tsp sriracha (optional)
- 1 tsp maple syrup (optional)
Instructions
Step 1: Cook the Rice
- Rinse and Soak:
- Rinse 1/4 cup of black sticky rice under cold water until the water runs clear.
- Cook the Rice:
- Drain the rice and add it to a pot with 1/2 cup of water.
- Bring to a boil, then reduce the heat to low, cover, and simmer for about 30-40 minutes until the rice is tender and the water is absorbed.
- Fluff with a fork and set aside.
- (For best results, use a rice cooker.)
Step 2: Roast the Sweet Potato
- Roast the Sweet Potato:
- Preheat the oven to 200°C (400°F).
- Place the cubed sweet potato on a baking sheet, drizzle with a little olive oil (if desired), and roast for 25-30 minutes, or until tender and slightly caramelized.
Step 3: Prepare the Edamame
- Cook the Edamame:
- Boil the shelled edamame in salted water for 3-5 minutes until tender. Drain and set aside.
Step 4: Prepare the Peanut Sauce
- Mix the Sauce:
- In a small bowl, combine 1-2 tbsp peanut butter, the juice of 1/2 lime, 1-2 tsp tamari, and the optional sriracha and maple syrup. Stir until smooth. Adjust the consistency with a little water if needed.
Step 5: Grill the Tofu
- Grill the Tofu:
- Heat a grill pan over medium heat. Grill the tofu slices for about 3 minutes on each side until golden and grill marks appear.
- Spread some of the peanut sauce over the tofu slices while grilling, leaving some sauce for serving.
Step 6: Assemble the Bowl
- Layer the Ingredients:
- Start by placing a generous spoonful of the peanut sauce in the bottom of a bowl.
- Add the cooked black sticky rice as the base.
- Layer the roasted sweet potato cubes, sliced sugar snap peas, thinly sliced red cabbage, cooked edamame, and grilled tofu slices on top.
- Garnish:
- Sprinkle with black sesame seeds, sliced spring onion, and optional red chili.
- Optionally, drizzle some tamari and a squeeze of fresh lime juice over the top.
Serve and Enjoy:
- Serve:
- Serve immediately, with additional peanut sauce on the side for dipping.
- Enjoy your flavorful and nutritious wholefood plant-based bowl!
Nutrition
- Serving Size: 1
- Calories: 400
- Sugar: 8g
- Sodium: 700mg
- Fat: 18g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 15g