This is what our family refers to as a great little “Buddha Bowl” Dinner for a chilly winter evening!
Ingredients – stir fry
400g extra firm tofu, cut into 2-3 cm squares
1 medium onion, sliced
2 cups broccoli flowerets
2 cups caulifowerets
1 large red capsicum
rice bran and sesame oil mix for frying
Ingredients – Indonesian Peanut sauce
1 red chilli, pounded and finely chopped
2-3 cloves fresh garlic
⅓ cup natural “nothing else added” peanut butter
200mL 100% coconut cream
1 tsp brown sugar
lemon juice to taste
1-2 Tbsp Tamari
water for thinning
Now I like my tofu steamed, whereas my daughters only eat it fried – so I do half of each. I find it’s great to shallow fry the tofu in a combination of rice bran oil (good for high temperature frying) and sesame oil (for delicious flavour).
To prepare the sauce, fry 1-2 cloves of garlic in a little oil and mix together with the chilli. Add peanut butter, coconut cream and brown sugar and stir until blended. Remove from heat and add lemon juice, tamari and if necessary, more water to the desired sauce consistency.
Divide tofu and vegetables into 4 bowls. Drizzle the peanut sauce over to cover the vegetables and serve with either steamed rice or, as in the photo above, quinoa.
Serves 2 big people and 2 little people.