Time to catch up on some recipes.
Here’s an asian variety bowl dish for you all.
Ingredients for the sauce:
- 1 can coconut milk
- 2 tbsp curry powder
- 2/3 cup peanut butter
- 3 tbsp sugar
- 2 tbsp lime juice
- 2 tbsp rice wine vinegar
- 2 tbsp Bragg’s liquid aminos (or soy sauce)
- dash salt
Purree all the sauce ingredients and set aside.
Meanwhile take one block of tofu and cube it. Cook the tofu in some olive oil with a dash of sugar and red pepper flakes. Add some edamame in the skillet.
Serve over rice, and mix in some carrot slices as well as diced cucumber and mung bean sprouts. Top with the sauce.