Description
Savor the vibrant flavors of Thailand with this Thai Peanut Tofu Bowl, a delightful fusion of creamy peanut sauce, crisp vegetables, and perfectly saut?ed firm tofu. Ideal for busy weeknight dinners or laid-back gatherings, this easy-to-make recipe combines nutrition and taste, making it accessible for both vegans and those following Alpha Gal friendly diets.
Ingredients
Scale
- 14 oz firm tofu, pressed and cubed
- 1 tbsp coconut oil
- 1 cup bell peppers, sliced
- 1 cup carrots, julienned
- 1 cup broccoli florets
- 1/4 cup natural peanut butter
- 2 tbsp low-sodium soy sauce
- 2 tbsp freshly squeezed lime juice
- 1 tbsp honey or agave nectar
Instructions
- Press the tofu for 15 minutes to remove excess moisture, then cut into uniform cubes.
- Heat coconut oil in a skillet over medium heat. Add cubed tofu and saut? until golden brown (8-10 minutes).
- Add bell peppers, carrots, and broccoli to the skillet. Cook for an additional 5 minutes until tender but still crisp.
- In a bowl, whisk together peanut butter, soy sauce, lime juice, and honey until smooth; adjust consistency with water if needed.
- Pour the sauce over the tofu and veggies; stir to combine thoroughly. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Saut?ing
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 480
- Sugar: 6g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 0mg