WELL-DRESSED TOFU BOWLS

SERVES 4 PORTIONS

FOR THE DRESSING

1⁄4 cup (64 g) (2.3oz) natural creamy peanut butter

1 1⁄2 tbsp (23 ml) seasoned rice vinegar

1 1⁄2 tbsp (23 ml) fresh lemon juice

3 tbsp (45 ml) water or vegetable broth, more if needed

1 tbsp (15 ml) tamari

1 tbsp (15 ml) toasted sesame oil

1 tbsp (18 g) (0.63oz) white miso

1 1⁄2 tsp agave nectar or brown rice syrup

1 clove garlic, grated or pressed

FOR THE BOWLS

1 tbsp (15 ml) peanut oil or coconut oil

1 pound (454 g) (16oz) super firm tofu, cut into 1⁄4-inch (6 mm) cubes

10 ounces (283 g) shaved Brussels sprouts or 12 ounces (340 g) broccoli florets

1⁄2 cup (120 ml) vegetable broth, as needed

2 cups cooked Sushi Rice Sriracha, to taste

Chopped scallion

Chopped fresh cilantro

NUTRITIONAL VALUES

Calories: 726kcal
Fat: 23.4g (4.2g S.Fat)
Carbs: 97g
Protein: 28.6g
Sugar: 12.9g
Sodium: 631mg

METHOD

To make the dressing:
In a small blender or, if using an immersion blender, in a medium glass measuring cup, combine all of the ingredients. Blend until completely smooth. If you have any leftovers, you can keep them in the refrigerator in a squeeze bottle for up to a week. If the dressing becomes too thick, thin it out with water or broth as needed. Before using, give it a good stir.

To make the bowls:
In a large skillet, heat the oil. Heat on medium-high for about 8 minutes, or until the tofu cubes are golden brown on all sides, stirring occasionally to keep the cubes from sticking to the skillet.

Place the tofu in a medium mixing bowl. Sauté the Brussels sprouts for a few minutes on medium-high heat, until lightly browned. 1/4 cup (60 mL) broth, stir to combine Cook for 4 to 10 minutes (depending on whether you're using shaved Brussels sprouts or broccoli florets) until the vegetables are tender and the broth has evaporated. Check on a regular basis to ensure that the vegetables are not sticking to the skillet. If the vegetables aren't tender enough, add the remaining 1/4 cup (60 mL) broth and cook until they are. Take the pan off the heat.

To assemble the bowls:
1/4 of the Sushi Rice should be placed at the bottom of a serving bowl. Place 1/4 Brussels sprouts and 1/4 tofu cubes on top. Drizzle a little dressing on top. If desired, garnish with sriracha and chopped scallion and cilantro. Serve right away.