Description
A nutritious and flavorful tofu Buddha bowl topped with a creamy satay sauce. Packed with protein and fresh vegetables, this dish is perfect for a healthy meal.
Ingredients
- 200g firm tofu, cubed
- 1 cup cooked quinoa
- 1 cup shredded red cabbage
- 1 medium carrot, julienned
- 1/2 cucumber, sliced
- 1/4 cup chopped fresh cilantro
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp grated ginger
- 1 clove garlic, minced
- 2 tbsp peanut butter
- 1 tbsp lime juice
- 1 tsp honey
- 1/4 cup water
Instructions
- Press the tofu to remove excess water, then cut into cubes.
- Heat sesame oil in a pan over medium heat. Add tofu and cook until golden brown.
- Add soy sauce, ginger, and garlic to the pan. Stir well and cook for 2 minutes.
- In a small bowl, mix peanut butter, lime juice, honey, and water to make the satay sauce.
- Assemble the bowl by adding quinoa, tofu, cabbage, carrot, and cucumber.
- Drizzle with satay sauce and garnish with cilantro.
Notes
- Use tamari instead of soy sauce for a gluten-free option.
- Replace honey with maple syrup for a vegan alternative.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian