This recipe is inspired by the Freshii Satay Buddha Bowl. This home version of the vegetarian bowl recipe is simple to make and very delicious. Best of all, it’s budget-friendly and very healthy.
INGREDIENTS
• 2 cups Brown Rice
• 12 oz Tofu (Diced)
• 1 Brocolli (Steamed)
• 2 cups Beets (Shredded)
• 2 cups Carrots (Shredded)
• 2 cups Red Cabbage (Shredded)
• 1 cup Smooth Peanut Butter (no sugar added)
• 1 cup Water
• 4 Cloves Garlic (minced)
• 2 tbsp Sweet Soya Sauce (Kecap Manis) or Subs with Light soya sauce and honey
• 1/2 tsp Black Pepper
• 1 tbsp Sriracha
• 1 tbsp Olive Oil
• 1 tbsp Light Soya Sauce
• Salt (as needed)
• Green Onion (chopped, for garnish)
BAKED TOFU RECIPE
INSTRUCTIONS
• Combine in a mixing bowl, olive oil, Light Soya Sauce, Black Pepper, Salt
• Coat onto the tofu
• Bake at 350 deg. F. for 30 minutes
SWEET AND SPICY SATAY (PEANUT) SAUCE RECIPE
INSTRUCTIONS
• Combine in a mixing bowl, peanut butter, sriracha, sweet soya sauce, garlic, and salt
• Stir and add water slowly until preferred consistency
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