Spicy Peanut Tofu Bowl with Coconut Forbidden Rice

INGREDIENTS

1 cup

Forbidden Rice (200g)

1 can

Full Fat Coconut Milk (390g)

3/4 cup

Water (178g)

1/8 tsp

Sea Salt

10 oz

Sprouted or Very Firm Tofu (pressed (see note), 285g)

4 tbsp

Maple Syrup or Brown Sugar

1/4 cup

Tamari (62g)

3 tbsp

Sesame Oil (divided)

1 tbsp

Sriracha (2 for the heat!)

3 tbsp

Natural Crunchy Peanut Butter

2 cloves

Garlic (microplaned)

2 tsp

Fresh Ginger (microplaned)

Bok Choy (300g)

1 tbsp

Sesame Oil

Sea Salt

Fresh Ground Pepper

Toasted and chopped cashews

Lime wedges

Thai basil or cilantro