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Easy, healthy and delicious tofu peanut satay bowls…you know you want to make this!! This recipe is so easy to make so it’s a perfect weeknight staple when you don’t feel like hitting up the grocery store.
These bowls contain:
- liver-loving veggies like bok choy and cabbage to help support detoxification
- support glowing skin with green veggies rich in chlorophyll
- a healthy peanut satay sauce packed with anti-microbial and anti-inflammatory properties
Try these other Asian-inspired healthy recipe ideas!
Peanut Satay Tofu Bowls
Difficulty: EasyServings
2
servingsTotal time
30
minutesA weeknight staple.
Ingredients
2 tbsp coconut oil
2 cups cooked brown rice
1 block of non-GMO tofu, cut into cubes
2 cups shredded green cabbage
4 pieces baby Bok Choy, cut lengthways into quarters
1 handful snap peas
1/4 cup all-natural peanut butter
3 tbsp tamari
2 tbsp grated ginger
1 tbsp minced garlic
2 tbsp toasted sesame oil
the juice of 1/2 lime
2 tbsp sesame seeds, to serve
Directions
- In a blender, mix the peanut butter, tamari, ginger, garlic, sesame oil and lime juice with a splash of water. Blend until creamy and set aside – this is your dressing.
- Cook your rice or use leftover rice and heat up in a pan with a splash of water. Set aside to keep warm.
- In a frying pan on high heat, add the coconut oil. Once hot, add the tofu cubes and let them sit for a few minutes. Saute by shaking the pan to keep the shape of the tofu and making sure to brown all sides evenly until crispy. Set aside.
- In the same pan, add some more coconut oil and add the cabbage. Let this cook down for a few minutes and then add the bok choy. Top with salt and pepper. Quickly sear the bok choy so it browns nicely but doesn’t wilt.
- Serve the rice into two bowls and top with the cabbage and bok choy. Add the snap peas to the pan and quickly saute to warm and then add those to the bowl, too.; Pour the dressing on top and serve with the sesame seeds.
