Nutritious, flavor-packed veggie power bowls with crispy baked tofu, kale, edamame, carrots + THE BEST creamy peanut sauce of your life!
5 stars (23 ratings)
Ingredients
1cupfarro
116-ounce package extra firm tofu
2 ½tablespoonscornstarch
1 ½teaspoonschili powder
1teaspoonkosher salt
½teaspoonfreshly ground black pepper
½teaspoongarlic powder
1tablespoonplus 2 teaspoons olive oil, divided
2cupsshredded kale
1 ½cupsshelled cooked edamame
2carrots, peeled and grated
¾cuppacked fresh cilantro leaves
1lime, cut into wedges
For the creamy peanut sauce
¼cupcreamy peanut butter
1tablespoonreduced sodium soy sauce
1tablespoonfreshly squeezed lime juice
2teaspoonsdark brown sugar
1teaspoonsambal oelek, ground fresh chile paste
1teaspoonfreshly grated ginger
Instructions
To make the creamy peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, sambal oelek, ginger and 2-3 tablespoons water in a small bowl; set aside.
Cook farro according to package instructions; set aside.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Place tofu on a paper-towel lined plate; press a paper towel and heavy skillet over top of tofu to absorb excess water. Let stand 15 minutes before dicing into bite-size cubes.
In a large bowl, combine tofu, cornstarch, chili powder, salt, pepper and garlic powder. Stir in 1 tablespoon olive oil until well combined.
Place tofu in a single layer onto the prepared baking sheet. Place into oven and bake for 30 minutes, until golden brown and crisp, flipping halfway.
In a small bowl, add kale and drizzle with remaining 2 teaspoons olive oil; season with salt and pepper to taste. Massage until the kale starts to soften and wilt, about 1-2 minutes.
Divide farro into bowls. Top with tofu, kale, edamame, carrots and cilantro.
Serve with creamy peanut sauce, garnished with lime, if desired.