Rice Bowl with Grilled Tofu, Sweet Potatoes and Peanut Sauce
Cooking healthy (and tasty) meals can be easy, even for a first-year student. Check out Bonnie Stern's recipe for this rice bowl with grilled tofu, sweet potatoes and peanut sauce.
1 1/2 cups white or brown basmati rice
2 1/2 cups cold water
Peanut sauce:
1/4 cup each peanut butter and coconut milk
3 tbsp each hoisin sauce and water
1 tbsp roasted sesame oil
1 tbsp seasone rice vinegar
Tofu and vegetables
1/2 lb firm tofu, cut into pieces roughly 2-inch square and 1/2-inch thich
1 sweet potato, peeled and sliced 1/2-inch thick
1 small bunch broccoli or asparagus, trimmed
thin cucumber slices, grated carrots, slice green onions, optional
1. Place rice in a sieve and rinse until water runs clear. Place in a medium saucepan and add cold water. Bring to a boil. Cover, reduce heat and cook gently 15 to 20 minutes. Remove from heat but let stand, covered, 10 minutes longer. (For brow rice, use 3 cups water and cook 45 minutes.)
2. Whisk peanut butter with coconut milk and add hoisin sauce, water, sesame oil, vinegar and curry paste.
3. Arrange tofu, sweet potato slices and broccoli on a roasting pan lined with parchment pape. Brush with a little peanut sauce. Roast 15 to 20 minutes in a preheated 425ºF oven until lightly browned and sweet potatoes are tender.
4. Top rice with tofu and vegetables. Drizzle with peanut sauce.
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