Sesame Crusted Tofu Bowls

Heavily caffeinated, introverted, plant-powered (vegan) ultra runner. Maintaining 125-pound weight loss since May 2009. (m)Eat Less, Run More!

subheading: For the peanut sauce:

¼ cup ( 64.5 g) smooth peanut butter

1 tablespoon soy sauce or use tamari for gluten-free

1 teaspoon toasted sesame oil

1 tablespoon sambal oelek or other Asian chili sauce or use Gochujang

2 teaspoons maple syrup

1 teaspoon ginger garlic paste or use minced ginger garlic plus ½ tsp lime juice

¼ cup ( 60 ml) hot water

subheading: For the tofu:

14 oz ( 396.89 g) firm or extra firm tofu, pressed for at least 15 minutes

¼ cup ( 59.15 g) of the peanut sauce from above

1 tablespoon cornstarch or tapioca starch

¼ cup white sesame seeds

3 tablespoons black sesame seeds

subheading: For the bowl:

Greens of choice or lettuce

1 bell pepper thinly sliced

1 cup Cucumber or carrots thinly sliced

Optional additions: Pickled radish or cucumber, Other crunchy veggies

Chopped peanuts optional

Directions at veganricha.com

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