Black Sesame Tofu Power Bowl
RICE!!! Satisfying, humble, AMAZING rice! With unrivaled benefits in and out of the kitchen. My eat the rainbow philosophy is on full show! Bright beautiful veggies. The most craveworthy, crispy crunchy sesame crusted tofu, DELICIOUS flavor packed, creamy peanut sauce with the most amazingly sticky textured Korean rice!! This one is such a winner!! Well balanced, punchy flavors and a veggie rainbow! Perfect for a fresh lunch or fun dinner to share with friends! Peep the recipe below. And let’s ride the rainbow!!!
Equipment
- air fryer
- blender
Ingredients
Ingredients
- 1½ cups Korean rice cooked
- 8 oz firm tofu pressed and cubed
- 2 tbsp Tamari
- 1 tsp toasted sesame oil
- 1 tsp coconut sugar
- 1 clove garlic minced
- ½ tsp grated fresh ginger
- ⅓ cup black sesame seeds
- 2 carrots peeled and ribboned
- 4 red baby bell peppers sliced
- 1 cup purple cabbage shredded
- ¼-½ cucumber chopped
- 1 cup corn kernels
Peanut Sauce Ingredients
- ¾ cup light coconut milk
- ½ cup peanut butter
- 2 tbsp sesame oil
- ¼ cup fresh lime juice
- 2 tbsp soy sauce
- 1½ tsp red pepper flakes crushed
- 1 tbsp rice wine vinegar
- 1 tbsp coconut sugar
- ¼ tsp ground ginger
Instructions
- Cook the rice according to package instructions.
- For the sauce. Combine all ingredients into a blender and blend until smooth. And set aside (sauce can be stored in the fridge up to a week)
- Press and cube tofu
- Combine the Tamari, sesame oil, coconut sugar, garlic and ginger and marinate the tofu for 20 mins
- Spread sesame seeds on a plate and add tofu. Coating with all the seeds
- Add the tofu to an air fryer and fry at 375 until golden brown. Set aside
- Prep your veggies
- Add your rice to the center of a plate and add your rainbow of veggies and tofu around the rice.
- Smother the rice with that delicious peanut sauce. And ENJOY!!!