PocketAthleteJoin the waitlistPeanut tofu rice bowl
- Calories
- 799
- Protein
- 46g
- Carbs
- 88g
- Fat
- 32g
Lunch · about 18 minutes · one serving
What you need
- ·200g firm tofu
- ·80g basmati rice
- ·25g peanut butter
- ·15g soy sauce
- ·0.5 lemonss
- ·6g garlic
- ·6g root ginger
- ·80g carrots
- ·80g cucumber
- ·4g red chillies
Method
- 1Rice on.
- 2Tofu pressed while it cooks, then cubed and fried hard until gold on at least three faces.
- 3Peanut butter, soy, lemon, grated garlic and ginger whisked with 3 tablespoons of hot water into a pourable sauce.
- 4Carrot and cucumber cut into matchsticks — raw and cold against the hot rice is the point of the bowl.
- 5Assembled, sauce over, chilli on top.
The sauce keeps a week in a jar and turns any leftover vegetable into lunch.
Worth knowing: The sauce keeps a week in a jar and turns any leftover vegetable into lunch.
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