Thai Peanut Tofu and Sweet Potato Bowl

This Thai Peanut Tofu and Sweet Potato Bowl is a delicious and satisfying vegan meal. Crispy tofu, tender sweet potatoes, crunchy veggies, and a flavorful peanut sauce come together in this healthy and easy-to-make dish.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 medium sweet potatoes, peeled and cubed
• 1/4 cup soy sauce or tamari
• 2 tablespoons sesame oil, divided
• 1/4 cup peanut butter
• 2 tablespoons rice vinegar
• 2 tablespoons maple syrup
• 1 tablespoon sriracha
• 1 clove garlic, minced
• 1 teaspoon grated ginger
• 4 cups cooked quinoa or rice
• 2 cups shredded red cabbage
• 1 red bell pepper, thinly sliced
• 1/4 cup chopped peanuts
• 2 green onions, chopped
• Lime wedges, for serving

Instructions:

Turn on the oven and heat it up to 400F 200C

Soy sauce or tamari, and 1 tablespoon of sesame oil should all be mixed together in a bowl

Cover, and let it sit for 10 to 15 minutes

Use parchment paper to line a baking sheet and put the tofu that has been marinated on it

Flip the food over every 25 to 30 minutes while it's baking until it's golden brown and crispy

Stir the peanut butter, rice vinegar, maple syrup, sriracha, garlic, ginger, and last tablespoon of sesame oil together in a different bowl

With a little oil, cook the sweet potatoes in a skillet over medium heat for about 15 to 20 minutes, or until they are soft

To put the bowls together, divide the rice or quinoa among four bowls

Sweet potatoes, shredded cabbage, bell pepper, chopped peanuts, and green onions should be put on top

Put the peanut sauce on top of the bowls and serve with lime wedges

Have fun!