Peanut Tofu Veggie Bowl

This delicious meal is fresh, healthy, and filling. You don't want to miss the crispy tofu and fresh peanut sauce!

Ingredients (serves two):

1 1/2 cups of cooked rice

1 avocado

1 red bell pepper

1 cup of sliced mushrooms

2 tablespoons of avocado oil

around 15 snap peas

2 green onions

sesame seeds, to garnish

For tofu:

1 block of firm tofu

1 tablespoon of soy sauce

1 teaspoon of toasted sesame oil

1 teaspoon of maple syrup

2 tablespoons of corn starch

For peanut sauce:

1/2 cup of creamy peanut butter

1/2 cup of water

2 tablespoons of rice vinegar

2 tablespoons of soy sauce

1 1/2 tablespoons of maple syrup

1 teaspoon of toasted sesame oil

Start by draining your tofu and cutting it into cubes, about 1/2 inch in size. Add the tofu to a medium bowl with the soy sauce, sesame oil, and maple syrup to marinate. Let sit for about twenty minutes.

Preheat the oven to 375 degrees F, and toss the tofu in corn starch. Place the tofu on a lined baking sheet, leaving space between each piece. Bake for 20-25 minutes, or until golden brown and crispy.

While the tofu is baking, prepare the rest of the dish. To make the peanut sauce, add all the ingredients to a small blender and pulse for a few seconds, or until combined. If you don't have a blender on hand, you can hand mix it together, but I have found that the peanut butter tends to separate.

For the vegetables, wash and slice your bell pepper into strips. Wash the mushrooms and snap peas. Add the avocado oil to a pan, and add the vegetables. Sautee everything, mixing frequently, until golden brown and slightly softened.

Remove the tofu from the oven and let it cool for around three minutes. Toss the tofu in a 1/2 cup of peanut sauce.

To put the bowl together, put the rice on the bottom, then the cooked vegetables and tofu. Slice the avocado and put half on each bowl, then drizzle the bowls with the remaining peanut sauce. Sprinkle the sesame seeds and sliced green onions on top. Enjoy!