Tofu Power Bowls
Nutritious, flavor-packed veggie power bowls with crispy baked tofu, kale, edamame, carrots + THE BEST creamy peanut sauce of your life!
Ingredients
- 1 cup farro
- 1 16-ounce package extra firm tofu
- 2 ½ tablespoons cornstarch
- 1 ½ teaspoons chili powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- 1 tablespoon plus 2 teaspoons olive oil, divided
- 2 cups shredded kale
- 1 ½ cups shelled cooked edamame
- 2 carrots, peeled and grated
- ¾ cup packed fresh cilantro leaves
- 1 lime, cut into wedges
For the creamy peanut sauce
- ¼ cup creamy peanut butter
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons dark brown sugar
- 1 teaspoon sambal oelek, ground fresh chile paste
- 1 teaspoon freshly 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.