Tofu Buddha Bowl W/ Peanut Sauce This Healthy Kitchen

thishealthykitchen.com

John M McAnally

I eat a WFPB diet and I have an Instant Pot... and I really like soup.

subheading: For the crispy tofu:

350 grams (12 ounce) block extra firm tofu cut into half-inch cubes (use GMO free if possible)

2 tablespoons low sodium soy sauce or Tamari for gluten-free

2 tablespoons arrowroot powder or cornstarch

1 teaspoon onion powder

1 teaspoon garlic powder

subheading: For the peanut sauce:

⅓ cup smooth peanut butter the natural kind without added oil or sugar

2 tablespoons rice vinegar

2 tablespoons lime juice approx. 1 lime

2 tablespoons soy sauce or Tamari for gluten-free

1 to 2 cloves garlic minced

½ tablespoon fresh grated ginger

1 to 2 tablespoons filtered water to thin

subheading: For serving (optional):

brown rice, noodles, or quinoa

veggies like shredded purple cabbage, carrots, red bell pepper strips, halved grape tomatoes, sliced cucumber, avocado, green onion

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