Bali bowl, or as I like to call it, the rainbowl 🌈 (on a plate) made with equal parts wild rice, roasted sweet potatoes, shredded carrots, sunflower sprouts, snap peas, radishes, cooked and shredded beets, shredded red cabbage, and roasted tofu cubes glazed with a peanut sauce and a sprinkle of sesame seeds on top!
Recipe for peanut sauce below. If you use about 450g of tofu, there is enough sauce to glaze the tofu cubes and to drizzle the remainder sauce over the contents of your bowl for about 4 servings.
Peanut sauce ingredients:
3-5 slivers of ginger about the size of a teaspoon
1 clove of garlic
1/4 cup orange juice (that was the juice of about 1 orange for me)
1/4 cup peanut butter
2 tablespoons tamari
3 tablespoons maple syrup 🍁
3 tablespoons toasted sesame oil
1 teaspoon sriracha sauce
3/4 teaspoons salt
1. Put all peanut sauce ingredients in a food processor and pulse until smooth.
2. You can the use the sauce to glaze your tofu cubes. I used a 250g block of tofu, squeezed water out and patted dry before cutting into cubes. I placed tofu cubes on a pan lined with parchment paper and glazed the tofu (top and sides only) with the peanut sauce and baked in the oven for about 25 mins at 420F. The remainder of the peanut sauce can be used over the contents of your rainbowl. Bon appétit!