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.
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.
