Why Make This Recipe
Bali Bowls with Peanut Tofu are a fantastic choice for a healthy and delicious meal. They combine protein-rich tofu, colorful veggies, and a creamy peanut sauce that packs a flavor punch. This dish is not only nourishing but also customizable based on your taste. Plus, it’s perfect for meal prep or serving at gatherings!
How to Make Bali Bowls with Peanut Tofu
Ingredients:
- 14 ounces tofu (non-GMO, organic, and sprouted if possible – use firm or extra firm)
- 1 large yam or sweet potato, cut into ¾ inch cubes
- Drizzle of olive oil
- ¾ 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
- ¼ cup peanut butter (or substitute 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)
- ¾ 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
Directions:
- Preheat the oven to 425°F.
- Blot dry the tofu and cut it into 2 inch squares or 2-3 inch long strips that are ¾ inch thick. Place on a parchment-lined sheet pan and sprinkle lightly with salt.
- Cut the yam into ¾ inch cubes and place them on the other side of the sheet pan (or on another pan). Drizzle lightly with olive oil and sprinkle with salt. Toss and spread out.
- Make the peanut sauce by placing all the sauce ingredients in a blender and blending until smooth. Reserve half of the peanut sauce for later. Coat the tofu with the other half of the sauce.
- Brush the coated tofu to make sure each piece is lathered with sauce. Place in the hot oven for 25-30 minutes.
- Cook the rice using your preferred method, similar to cooking pasta.
- Prep all your veggies. You can add or subtract veggies based on what you like.
- When the tofu is caramelized and the sweet potatoes are fork-tender, assemble your bowls. Drizzle with the remaining peanut sauce or serve it in a dish on the side.
How to Serve Bali Bowls with Peanut Tofu
Serve the bowls warm. You can sprinkle extra vegetables on top and add fresh herbs like cilantro or basil for an added flavor boost. Enjoy your delicious and colorful meal!
How to Store Bali Bowls with Peanut Tofu
Store any leftovers in an airtight container in the fridge. The tofu and veggies can stay fresh for about 3-4 days. The peanut sauce can also be stored separately and used later.
Tips to Make Bali Bowls with Peanut Tofu
- Use firm tofu to achieve a nice crispy texture after baking.
- Let the tofu marinate in the peanut sauce for extra flavor.
- Feel free to experiment with different veggies based on what’s in season or available.
Variation
You can swap out the black rice for quinoa or brown rice based on your preference. For a vegan option, ensure that any sweeteners you use are plant-based.
FAQs
Can I use another type of protein instead of tofu?
Yes, you can use tempeh, chickpeas, or any other protein you prefer.
Is this recipe gluten-free?
Yes, as long as you use gluten-free soy sauce or Braggs Liquid Aminos.
How can I make this dish spicier?
Add more cayenne pepper or sriracha to the peanut sauce to give it a kick!
