Just one bite and you will fall head over heels for this completely plant-based meal bowl that is not only vegan but also gluten free.
If you have a sensitivity to peanuts, substitute almond butter and chopped almonds in this recipe.
Preheat oven to 400 F (200 C).
Wrap tofu in several layers of paper towel or a couple of kitchen towels. Place something heavy, such as a large pot containing a couple of canned goods, on top and set aside for 15 to 20 minutes.
Meanwhile, in medium bowl whisk together sesame oil, rice vinegar, tamari, coconut sugar, water, chili garlic sauce, and peanut butter until well combined. Set aside.
Cut drained tofu into bite-sized cubes and place in single layer on parchment-lined baking tray. Bake for 25 minutes, stirring once about halfway through cooking time. Set aside to cool at least 10 minutes. Stir cooled tofu into peanut sauce and let marinate for 15 minutes.
Bring medium saucepan of water to a boil. Remove from heat and immediately add rice noodles. Soak noodles according to package instructions, then drain and rinse under cold water.
In large frying pan or skillet, heat avocado oil over medium heat. Add bok choy and sauteu0301 until wilted and lightly browned, about 1 to 2 minutes. Remove and set aside on plate and cover to keep warm. Place pan back over medium heat and, using slotted spoon, transfer tofu cubes to hot pan. Add a couple of tablespoons of sauce and cook, stirring frequently, until browned on all sides. As tofu will stick a bit to the pan, use a metal or wooden spatula to make it easier to flip and turn tofu.
To assemble bowls, divide rice noodles among serving bowls. Top with bok choy, beets, crispy tofu, and sprouts. Drizzle with any leftover peanut sauce before garnishing with some green onion and chopped peanuts.
This recipe is part of the Beautiful Bowlfuls collection.
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