Bolws de Tofu al Coco y Chili Dulce

Ingredientes

• 1/2 a batch of crispy coconut crusted tofu
• 1/2 cup sugar snap peas, trimmed (42g)
• 3/4 cup fresh pineapple chunks (125g)
• 1 small carrot, shredded or julienned (65g)
• 1/2 cup corn (80g)
• 1/2 cup edamame (80g)
• 1/4 cup sweet chili sauce (60ml)
• 2 cups rice (400g // or grain of choice for serving)
• lime wedges for serving

Preparación

1. 1

   Prepare batch of crispy coconut crusted tofu (not included in prep time assuming you have a batch ready). I make extra batches for meal prep and keep it in the fridge to save time. Measure, wash and prep the rest of the ingredients.

2. 2

   Divide the rice into two bowls. Top each bowl with equal amounts of coconut crusted tofu, sugar snap peas, pineapple, carrots, corn and edamame. Drizzle each bowl with 2 tbsp of sweet chili sauce (or more to taste) and serve with fresh lime juice.