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Thai Peanut Tofu Buddha Bowl

Angela Simpson
  • 50 minutes
  • Serves 2

INGREDIENTS

1

Avocado

6

Baby bok choy

1

Carrot, medium

2 cloves

Garlic

1/2

knob Ginger, fresh

1

Green onion

2 tbsp

Herbs such as cilantro, fresh

1

Peanuts

300 g

Tofu, firm

2 tbsp

Lime juice

3 tbsp

Peanut butter, natural

1 tbsp

Sriracha sauce and tamari

1 pinch

Stevia

1/2 cup

Brown rice

1 tbsp

Sesame seeds, black and white

6 tbsp

Water to, thin