Curried Peanut Sauce Bowl, with Tofu and Kale
I’ve really been into bowls recently and this curried peanut sauce bowl, with tofu and kale is my absolute favorite 😋 💚. The peanut sauce is the star of the show though. But lets face it, peanut sauce on anything is delicious 🤤🤤. Although it may not seem like it, this bowl is packed with all kinds of nutritious elements from whole grains, to greens and legumes 🤯. You get tons of protein as well as other vitamins/minerals making this a well balanced bowl that becomes an instant favorite 😃.
Total time:
1 hour including prep
Ingredients:
For the Sauce and Kale
Produce
1 bunch kale, stems removed, torn into pieces
1 Tbsp minced fresh ginger
3 cloves garlic, minced
Oils and Vinegars
2 Tbsp rice vinegar
2 tsp walnut oil
Baking and Spices
pinch of salt
2 tsp curry powder
Other
1 cup water
1/2 cup smooth peanut butter
2 Tbsp tamari (or liquid aminos or soy sauce)
2 Tbsp agave nectar
1 tsp sriracha
For the Tofu
Oil and Vinegars
1 Tbsp walnut oil
Baking and Spices
1/4 tsp salt
Other
14 oz extra firm tofu
For serving
4 cups brown rice, quinoa, or rice noodles
Sriracha (optional)
Fresh cilantro (optional)
Directions:
Prepare the Tofu:
Preheat a cast-iron pan over high heat.
One the pan is hot, add the oil in a thin layer and add the cubed tofu and sprinkle with salt. Cook for about 7 minutes, tossing often, until nicely browned
Prepare the Sauce:
Preheat a small saucepan over medium-low heat and add the oil.
Sauté the ginger and garlic for about 30 seconds then add the water to deglaze the pan. Turn the heat up a little.
Once the water is warm, add the peanut butter, curry powder, rice vinegar, tamari, agave, and sriracha.
As the ingredients heat up, the peanut butter will blend smoothly into the water as you stir (about 5 minutes). Taste for seasonings, especially to see if you like the level of curry. Add more if needed.
Prepare the Kale:
Place kale in steamer and sprinkle with a pinch of salt. Stream for about 5 minutes, until soft but with a little spring to it.
To Assemble:
Spoon rice into bowl. Add the kale, then the tofu, and smother in the peanut sauce. Top with sriracha and cilantro.
*This recipe with made with slight variations from
Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week by Isa Chandra Moskowitz*