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30.03.17 1250 [PST]
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Home >> Articles >> Recipes

Dragon Bowl

Sauce:

* 500 ml natural crunchy peanut butter
* 500 ml water
* 100 ml soy sauce
* 4 garlic cloves (minced)
* 50 ml fresh lemon juice
* 1 small can (400 ml) coconut milk
* 50 ml brown sugar
* 30 ml chili hot sauce (or more if you like it spicy!)

Stir-fry:

* 1/2 package (175g) of tofu (chickpeas, black beans, or tempeh all work)
* 2 litres of seasonal vegetables of your choice, cut into bite sized pieces
* 4 cups of your favorite grain, cooked (quinoa, basmati, or jasmine)
* 1/2 bunch of cilantro, roughly chopped
* oil for sauteing

- In a pot on medium heat, mix peanut butter and water together

- continue to mix until a smooth consistency, watching that you do not burn the peanut butter

- add the rest of the sauce ingredients and continue to cook at a low heat, stirring often for about 20 minutes

- remove from heat and taste to adjust spice if necessary

- in a large pan, saute tofu until the edges get crispy, add vegetables, saute until tender but still crispy, you might need to adda little soy sauce or water for liquid so veggies don't stick to the pan

- add peanut satay sauce and heat until it bubbles

- portion grain out in each bowl and add veggie mixture on top of each

- garnish with cilantro






  

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