Thai Rice Bowl with Peanut Tofu

IMG_6602

Servings: 2

Calories per Serving: 0

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients

1 cup cooked rice

Peanut Sauce

8 ounces package tofu

1 carrot, shaved

1 cup cucumber, sliced or cubed

1 cup sliced Napa or purple cabbage

1 cup spinach

1/2 red bell pepper, sliced or diced

2 scallions (green parts only), chopped

1/2 avocado

Instructions

  1. Preheat oven to 400. Line a baking sheet with parchment paper.
  2. Place the pressed tofu on a baking sheet and cook for 25 minutes, flip halfway through.
  3. Cook rice according to package directions while tofu is cooking and prepping vegetables.
  4. After tofu has finished cooking, drizzle half of the peanut sauce over the tofu and gently toss to coat.
  5. Divide the cooked rice into two bowls. Top with tofu, carrots, cucumbers, cabbage, spinach, bell peppers, and scallions. Drizzle with the leftover peanut sauce. Top with optional sliced avocado.

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