Tofu bowl with peanut sauce
Bol de tofu

Preparation time 30 minutes

Total time: 1 hour 20 minutes

Ingredients

  1. 250 mL (1 cup) brown rice
  2. 500 mL (2 cups) water
  3. 30 mL (2 tbsp.) sesame oil
  4. 30 mL (2 tbsp.) lime juice (about 2 limes)
  5. 20 mL (4 tsp.) honey
  6. 15 mL (1 tbsp.) tamari or soy sauce
  7. 350 g extra firm tofu
  8. 15 mL (1 tbsp.) rice vinegar
  9. 30 mL (2 tbsp.) water
  10. 250 ml (1 cup) of grated carrots
  11. 5 radishes, finely sliced
  12. 250 mL (1 cup) edamame beans
  13. 175 mL (¾ cup) thinly sliced red cabbage
  14. 125 ml (1/2 cup) of grated beet
  15. 1 avocado, diced

  1. 125 mL (½ cup) Sensations by Compliments Peanut Satay Cooking Sauce
  2. To taste, chopped peanuts (optional)

Directions

  1. Place water and rice in a saucepan and bring to a boil. Cook covered until all water is absorbed, about 15 to 17 minutes.

  2. Meanwhile, mix together sesame oil, lime juice, honey, and tamari sauce in a bowl. Set aside.

  3. Pat tofu with paper towel and cut into cubes. Mix tofu in reserved marinade and refrigerate for at least 30 minutes. 

  4. Combine the rice vinegar and water, and use it to marinate carrots and radishes for about 15 minutes. 

  5. Cook edamame beans according to package instructions. Set aside.

  6. Drain tofu and fry in a very hot skillet. 

  7. Divide reserved rice and tofu into 4 large bowls and top with carrots, marinated radishes, edamame beans, cabbage, beets, and avocado. 

  8. Drizzle with peanut sauce and garnish with chopped peanuts (if using). Serve.

Nutrition tip

Get imaginative and try different toppings like cucumber, peppers, green onions, cilantro, chickpeas, nuts, or even sesame seeds.

Cookie collection and updated privacy commitment

We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment. Learn more