Servings: 4
Start to finish: 20 minutes
2 tablespoons peanut butter (smooth or chunky)
1 tablespoon honey
2 tablespoons lime juice, plus 1 additional tablespoons
2 tablespoons rice wine vinegar
1/4 cup reduced sodium soy sauce
1 tablespoon olive oil
pinch dried red pepper flakes (optional)
1-4 tablespoons water, depending on texture
1 12-ounce block of organic extra firm tofu, blotted dry, cut into large cubes
4 cups baby spinach
1 cup shredded red cabbage
2 medium zucchini
2 medium carrots, peeled
1/2 red pepper, cut into small sticks
1 1/3 cups cooked brown rice, warm
1 green onion, chopped
1/4 cup chopped fresh herbs: cilantro, mint, basil (or mixed)
Salt and pepper, if needed
Preheat the oven to 400 F. and line a baking tray with parchment paper. In a medium bowl, place the peanut butter and honey and microwave long enough to soften, about 10 seconds. Whisk until smooth.
Add in the lime juice, vinegar, soy sauce, olive oil and red pepper flakes (if using) and whisk until smooth. Add water, 1 tablespoon at a time until thick, but pourable sauce is created. Remove half of the sauce to a small bowl and set aside. Toss the tofu cubes in the remaining peanut sauce in the medium bowl until coated. Place on the parchment paper and bake until edges begin to caramelize, about 20 minutes, turning halfway through bake time.
Meanwhile make the zucchini and carrot ribbons by using a vegetable peeler to make as many long, wide strips as you can from each vegetable. Layer in four individual bowls (or to-go containers if making brown bag lunches): spinach leaves, cabbage, red pepper, warm rice, carrot and zucchini ribbons, green onion and fresh herbs.
Top with hot peanut-roasted tofu. Add the final tablespoon of lime juice to the reserved peanut sauce and drizzle over the bowls and serve, adding salt and pepper if desired.
Chef’s Note: Chicken tenders or shrimp could be used instead of tofu; adjust the cook time accordingly. Or skip the roasting, and just top the bowl with pre-cooked chicken, shrimp or white beans.
Nutrition information per serving: 316 calories; 116 calories from fat; 13 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 508 mg sodium; 36 g carbohydrate; 7 g fiber; 13 g sugar; 17 g protein.
Melissa d’Arabian, Associated Press
