Crispy Peanut Tofu Bowl - alive magazine

Name: Crispy Peanut Tofu Bowl - alive magazine
Ingredients: 12 oz (340 g) extra-firm tofu; 2 tsp (10 mL) toasted sesame oil; 1 Tbsp (15 mL) unseasoned rice vinegar; 1 Tbsp (15 mL) low-sodium tamari; 2 Tbsp (30 mL) coconut sugar; 3 Tbsp (45 mL) water or low-sodium vegetable stock; 1/2 tsp (2 mL) chili garlic sauce; 2 1/2 Tbsp (37 mL) unsalted, smooth peanut butter; 3 1/2 oz (100 g) dried rice noodles, either thick or thin; 1 tsp (5 mL) avocado oil; 4 to 6 baby bok choy, trimmed and cut in half; 1 small raw red beetroot, peeled and julienned or shredded; 1/2 cup (125 mL) bean sprouts or soy sprouts; 1 green onion, trimmed and thinly sliced into rounds; 2 Tbsp (30 mL) roasted peanuts, chopped

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Just one bite and you will fall head over heels for this completely plant-based meal bowl that is not only vegan but also gluten free.

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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