Crispy Tofu and Satay Bowl
If this bowl doesn’t sum up my mantra. Nothingggg will!!! ALWAYS EATING THE RAINBOW! and this colorful beaut not only makes you happy to look at. It tastes AMAZING!! A total flavor and texturegasm! Smooth and creamy satay. Crispy, crunchy, sweet, savory, warm, cool bundle of absolute YUM! I truly hope you try this one!! We could all do with a yummy rainbow right now. Big loves you guys!! Hope I can brighten your day a little.
Equipment
- air fryer or oven
Ingredients
Ingredients
- 8 oz extra firm tofu pressed
- ¼ napa cabbage
- edamame
- cucumber ribboned
- mango diced
- carrot ribboned
- purple cabbage sliced thinly
- olive oil
- 1 clove garlic crushed
Satay sauce Ingredients
- 3 tbsp creamy peanut butter
- 1 tbsp reduced sodium soy sauce
- 1 tbsp freshly squeezed lime juice
- 2 tsp coconut sugar
- 2 tsp chili garlic sauce or more, to taste
- 1 tsp freshly grated ginger
Instructions
- For the sauce. Simply combine all ingredients into a bowl and whisk till thoroughly combined then set aside.
- Press your tofu (I have a tutorial in my highlights) cut into strips, drizzle with olive oil and air fry at 400 until golden and crispy. ( you can also fry in a lil olive oil or bake at 375)
- Let’s stir fry that Napa cabbage. Heat a fry pan and add your cabbage and garlic and quick fry until the garlic is fragrant and the cabbage begins to wilt. Remove from heat and set aside ready for plating.
- To assemble, add all ingredients into a bowl and serve with a big helping of that delicious peanut sauce!!! Oh my gosh you guys this is rainbow heaven in every bite. SAVE for later and make this beaut!!