Ingredients:

Tofu:

• 1 package extra-firm tofu

• 2-4 tablespoons cornstarch

• 1 tablespoon soy sauce

• salt

Peanut Sauce:

• ½ cup creamy peanut/almond butter

• 5 tablespoons coco aminos/soy sauce

• 1 tablespoon maple syrup/agave/honey

• 2-3 tablespoons sesame oil

• 2 teaspoons chili-garlic sauce

• 1 inch ginger

• 1 clove of garlic

• ¼ cup water (as needed)

Bowl:

• rice

• 2 heads of broccoli

• 1 bell pepper

• sesame seeds

Recipe:

Your bowl will include rice, a broccoli - bell pepper mix, and tofu. Cook your rice according to the package, chop your broccoli into small floret, and chop your bell pepper into long slivers. I steamed my broccoli with a little bit of salt and pepper and sautéd the bell pepper with sesame oil, salt, and pepper. Your first step is to prep your tofu.

1. Take the tofu out of the package and cut it in half horizontally. Take the water out by wrapping each half in paper towels and putting a plate on top of each block of wrapped tofu. Leave this anywhere from 15-30 minutes. Of course, the longer the better.

2. Cut the tofu into 1-inch cubes and toss in your cornstarch. Drizzle sesame oil and salt on top of your tofu and bake at 375 degrees for 20 minutes.

Now let’s make my favorite part of the bowl - the peanut sauce!

1. In a blender add all of your ingredients except water, and blend till you get a smooth creamy peanut sauce. If it’s too thick add a little water in at a time till you get the perfect consistency.

2. In a small pan heat some sesame oil on low heat and add your baked tofu and two tablespoons of your peanut sauce to lightly coat your tofu.

3. Evenly mix your peanut sauce into your tofu for about two minutes and set aside.

Now it’s time to put it all together! In a bowl, add your rice, tofu, and veggies. Top with your remaining peanut sauce and sesame seeds. Enjoy!