Not only is this veggie and tofu bowl a great easy single-serve meal, it's also a wonderful dish to make a big batch of and share with friends at a picnic or potluck. It's already so full of amazing, bold flavors, but the grilled pineapple really takes this dish over the top!

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Sweet Chili Peanut Tofu, Vegetable, and Grilled Pineapple Stir-Fry [Vegan]

Ingredients

Sweet Chili Peanut Sauce:
  • 1/2 cup tamari
  • 1/2 cup sweet Thai chili sauce
  • 1/4 cup creamy peanut butter
  • 2 tablespoons brown rice vinegar
  • 1 tablespoon freshly grated ginger
  • 1 clove of garlic
  • 1 lime, juiced
Tofu Stir Fry:
  • 2 large blocks of extra-firm organic tofu
  • 2 red bell peppers, sliced and cubed
  • 4 carrots, chopped or shredded
  • 1 1/2 cups shelled organic edamame
  • 1 cup fresh basil, chopped
  • 1/2 medium pineapple, cut into triangles
Coconut Rice:
  • 2 cups brown rice
  • 2 cups full-fat coconut milk
  • 2 cups water
  • 2 tablespoons ginger, grated
  • 4 tablespoons fresh basil, chopped
  • 2 limes, juiced
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Preparation

To Make the Sauce:
  1. Add everything into a blender and blend until smooth and combined.
 To Make the Rice:
  1. Start the rice by combining all the ingredients except the basil and lime juice in a saucepan and bring to a boil. Once boiling, cover with a lid, reduce to a simmer, and let it cook according to the package instructions. Mine took about 25 minutes.
  2. Once cooked, add the lime juice, basil and fluff with a fork.
To Make the Stir-Fry:
  1.  Prepare your tofu by adding the blocks to a bowl of warm salt water for 5-7 minutes. Then remove and pat dry. Remove as much moisture as possible then slice into cubes.
  2. In a large wok or skillet over medium-high heat, add some oil (I used peanut oil). Once hot, add the tofu in a single layer and begin to fry on one side. After it starts to brown and crisp up, about 2-4 minutes, add a little more oil and carefully flip the tofu over and fry the other side for another 2-4 minutes.
  3. Add in the carrots and red bell pepper and cook for another 2-3 minutes.
  4. Add the edamame, stir for one minute. Add in as much sauce as you need to cover the pan and bring to a simmer, cook until thickened, remove from heat. Stir in basil.
To Make the Pineapple:
  1.  Heat up a grill or grill pan and lightly brush both sides with oil. Grill 3-4 minutes on each side.
 Assembly:
  1. Layer rice between bowls, top with the tofu and vegetable stir fry and pineapple slices. Serve with basil, lime and extra sauce. Enjoy!


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