Bali Bowls with Peanut Tofu
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Feasting at Home · by Sylvia Fountaine★ 4.9

Bali Bowls with Peanut Tofu

NUTRITION · PER SERVING60M COOK
CAL 31%·PRO 45%
CARBS 62G40% OF CAL
13G FIBER0G ADDED0G INTRINSIC29G OTHER19G TOTAL SUGAR
FAT 34G49% OF CAL
5G SAT28G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A grain bowl with crispy pan-fried tofu, roasted sweet potatoes, black rice, fresh vegetables, and a peanut sauce. Satisfying and plant-based.

maingrain bowltofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 14 ounces tofu (non gmo, organic and sprouted if possible- our use firm or extra firm)
  • 1 large yam or sweet potato, cut into ¾ inch cubes
  • drizzle of olive oil
  • 3/4 cup uncooked black rice ( or other rice or grain- both optional)
  • 3 thin slices ginger- cut across the grain, about the size of a quarter.
  • 1 fat clove garlic
  • 1/4 cup peanut butter (or sub almond butter!)
  • ¼ cup fresh orange juice (roughly ½ an orange)
  • 2 tablespoons soy sauce or GF Braggs Liquid Amino Acids (Note: Tamari will turn this unpleasantly dark)
  • 3 tablespoons maple syrup, honey, agave or sugar substitute
  • 3 tablespoons toasted sesame oil
  • ½ -1 teaspoon cayenne pepper ( or a squirt of sriracha sauce)
  • 3/4 teaspoon salt
  • 1-2 cups shredded cabbage ( or use a mandolin)
  • 1-2 cups shredded carrots
  • 1-2 cups shredded beets
  • 1 cup sliced snap peas
  • ½ cup thinly sliced radishes ( or watermelon radishes)
  • 1 avocado
  • fresh sunflower sprouts
PREP
30M
SODIUM
1013MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.