TO Start :
Always press your Tofu ..
Squeeze it with a plate (put some weight on it ) use Scott towel. Let it sit for 20-30 minutes. Your taking off the moisture and the liquid 🙂
For the bowl you will need Brown rice cooked , Broccoli or any green Vegetable Steamed, Salad.
My Salad had ( Cucumber , carrots ,Cilantro, tomato , spinach and regular salad ) Vinaigrette i used, was a ginger vinaigrette:) i buy it at Avril but you can use your own … The one you like .
4 Portions of Tofu
- 1 Extra firm Tofu **Try to buy Organic, bio tofu**
- 1 TBSP of Coconut oil or Sesame Oil
- 1 Cup of Chickpeas
Cut the tofu into bite-sized cubes. Stir fry into a pan until they are brown .
Peanut butter sauce
- 1/4 cup Peanut butter
- 1/4 cup maple syrup, pure
- 2 tsp of Sriracha
- 1/4 cup Soy sauce, low sodium
Mix everything together and just add it in the pan when the tofu is cooked with the chickpeas . Let it cook for 2-3 minutes . Salt and pepper and it’s ready (more pepper than salt ;))
You can also top your bowl with sesame seeds and cilantro . It’s Delicious .
I always make 4 portions of tofu. You can easily make 4 portions for lunch or next day diner and change your veg or the salad, use quinoa instead or brown rice.. ETC a lot of possibility !