Rice Bowl with Vegetables, Tofu, and Peanut Sauce
This is just a template to assemble a delicious bowl of food. The sauce makes everything taste good. Cook a pot of grains and then let people customize their bowls to suit their taste.
Grain options: rice, farro, quinoa, barley, etc.
Tofu: marinated in soy sauce, rice vinegar, and a little toasted sesame oil and then pan-fried or baked
Vegetable options: cooked: broccoli, broccoli raab, cauliflower, winter squash, sweet potato, green beans
Vegetables options: raw: cucumber, red pepper, peas, kohlrabi, cabbage, carrots, radishes
Other additions: Fried or hardboiled eggs, toasted sesame seeds, sunflower seeds, peanuts or cashews, kimchi or other fermented or pickled foods
Fresh herbs: cilantro, mint, basil
Peanut Sauce
1/3 cup smooth peanut butter or use 1/2 peanut butter 1/2 tahini
2 tablespoons hot water
2 tablespoons fresh lime juice or rice vinegar
¼ teaspoon red pepper flakes (or more or use a hot sauce you like)
1 teaspoon finely grated ginger (optional)
1 clove garlic, minced
2-3 teaspoons soy sauce, or to taste
Stir all the sauce ingredients together until smooth. Taste and adjust seasoning with more lime juice and/or salt or water if needed.
Warm rice and top with your selected toppings and drizzle generously with peanut sauce. You may have more sauce than you will need for one meal. Store the remainder in an airtight container in the fridge. It will keep for up to 4 days.
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