Peanut Coconut Tofu Bowls with Pickled Veggies | Natalie Cooks

Ingredients

• 1 (13.5 oz) can unsweetened full-fat coconut milk, divided
• ¼ cup natural peanut butter
• 2 tbsp lime juice
• 2 tbsp soy sauce or tamari
• 2 tsp curry powder
• 2 tsp maple syrup
• ½ tsp kosher salt
• ½ tsp red pepper flakes ((optional, to make it spicy))
• 1 (14 oz) block extra firm tofu, drained**
• 2 cups jasmine rice
• 2 cups water
• ¼ red onion, (thinly sliced)
• 3 cups thinly sliced or grated veggies ((radish, cucumber, carrot, etc…))
• ¼ cup apple cider vinegar
• Chopped cilantro and/or scallions, (for topping)
• Chopped peanuts, (for topping)
• Lime wedges, (for topping)
• *Or just use plain cooked rice or any other grain for the base.
• **Or use 1 lb thinly sliced chicken breasts and/or thighs.