Thai Peanut Tofu Buddha Bowl

作者： 对自己好一点总没错

2人份

用料

• 沙拉部分：
• 豆腐（滤水） 300g
• 糙米 1/2cup
• 新鲜香草（香菜/罗勒/薄荷） 2tbsp
• 娃娃菜（切半） 6个
• 胡萝卜切丝 1个
• 牛油果切片 1个
• 小葱切片（葱白部分） 1个
• 黑白芝麻 1tbsp
• 花生碎 点缀量
• 花生沙拉酱部分：
• 花生酱 3tbsp
• 绿柠檬汁 2tbsp
• 是拉差酱 1tbsp
• 日式酱油 1tbsp
• 蒜瓣 2瓣
• 鲜姜 1/2小块
• 枫糖糖浆 1tsp
• 水 6tsp

Thai Peanut Tofu Buddha Bowl的做法步骤

步骤 1

Instructions As early as possible (the day before is perfect), drain the tofu and press as much water out of it as possible. My go-to strategy for doing this is to wrap it in a dish cloth, then set it in the fridge with a heavy plate on top. Cut the tofu into bite-sized cubes. In a blender or food processor, whirl together all the ingredients for the marinade/dressing. Pour it into a jar or other container. Put the tofu cubes in a bowl or resealable bag along with about half of the peanut sauce. Marinate for 30 mins, or overnight for best results.

步骤 2

Preheat the oven to 400F and line a baking sheet with parchment paper. Scatter the marinated tofu pieces out onto the parchment in a single layer. Bake for 30 mins or until crispy and golden, flipping after about 15 minutes. Meanwhile cook the rice according to package directions. Lightly steam the bok choy for 2-3 minutes or until bright green and chop all other ingredients as indicated above. When the rice is ready, mix in the fresh herbs and divide it between 2 bowls. Followed with the steamed bok choy, carrots and sliced avocado.

步骤 3

Distribute the tofu between the two bowls and top with green onion, sesame seeds and crushed peanuts. Drizzle additional peanut sauce on top and serve.

菜谱创建时间：2017-07-18 02:44:21