Tofu Buddha Bowl | Club House

Ingredients

• 2 tbsps (30 ml) sesame oil
• 2 tbsps (30 ml) sweet mirin
• 1 tbsp (15 ml) fiery
• 1 tsp (5 ml) kosher salt, plus more to taste
• 1 package (16 oz) (450g) extra-firm tofu, drained and patted dry
• 2 medium sweet potatoes, peeled
• 2 medium broccoli crowns, cut into florets
• 6 cups (1 1/2 liters) cooked quinoa
• 3 cups (750 ml) purple cabbage, thinly sliced
• 1 English cucumber, julienned
• 1 large avocado, thinly sliced
• 1/3 cup (75 ml) crushed roasted peanuts, for garnish
• 3 tbsps (45 ml) fresh cilantro leaves, for garnish
• 3 tbsps (45 ml) torn fresh mint leaves, for garnish
• 1/2 cup (125 ml) natural smooth peanut butter
• 2 tbsps (30 ml) apple cider vinegar
• 1/4 to 1/3 cup (60 to 75 ml) cold filtered water
• Kosher salt, to taste