Bol de Buda de tofu con salsa de cacahuete tailandesa

Ingredientes

• Cooked Rice
• 1 pkg Extra Firm Tofu
• 2-3 Carrots ((shredded))
• 1 handful Baby Spinach
• 1 bunch Green Onions
• 1 pkg Frozen Broccoli Cauliflower Mix
• 1/2 cup Low Sodium Soy Sauce ( )
• 1/2 cup Hot Water
• 2 cloves Garlic ((minced))
• 1 Tbs Rice Vinegar
• 1 Tbs Hoisin Sauce
• 1 tsp Sriracha
• 1/2 tsp Chili Garlic Paste ((optional))
• 1/4 tsp Ground Ginger
• 1/3 cup Peanut Butter

Preparación

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Drain Tofu and press between paper towels to remove as much moisture as possible. I used a cutting board and a cast iron skillet on top. Let press for 15 minutes.

3. 3

   Dice tofu into cubes and bake for 25 min.

4. 4

   After baking, place Tofu in small bowl and add a little Peanut Sauce (when finished) to marinade.

5. 5

   Prepare sauce by heating all ingredients in small pan until thickened.

6. 6

   Prepare Buddha Bowls by lining a large bowl with fresh spinach - just enough to over bottom.

7. 7

   Add rice - as much as you want - probably about halfway depending on size of bowl.

8. 8

   Top with steamed veggies, shredded carrot, Tofu, green onions, avocado or other fresh veggies

9. 9

   Drizzle with Peanut Sauce and enjoy!