Veggie Bowl With Groundnut Tofu
INGREDIENTS
3/4 cup uncooked red rice (or another grain of your choice)
400 grams tofu or paneer
200 grams pumpkin, cut into large cubes
1 cup green beans, sliced
1 to 2 tablespoons olive oil
For the groundnut sauce:
1/4 cup groundnut butter
1/4 cup fresh orange juice
3 thin slices ginger
3 tablespoons sesame oil
2 tablespoons soy sauce or liquid aminos
2 to 3 tablespoons jaggery syrup or honey (adjust to taste)
1/2 to 1 teaspoon chili powder (adjust to taste)
3/4 teaspoon Himalayan pink salt (or another salt of your choice)
For the raw vegetables:
1 1/2 cups beets, shredded
1 1/2 cups cabbage, shredded
1 1/2 cups carrots, shredded
1/2 cup radish, shredded
1 avocado, sliced
50 grams fresh microgreens (such as radish, mustard, or sunflower)
METHOD
- Rinse the red rice under cold water and drain. Bring 1 1/2 cups of water to a boil in a pot; then add the rice and season with a pinch of salt. Cover the pot, reduce the heat to low, and simmer for 30–40 minutes, until the rice is tender. Turn off the heat and let the rice stand, covered, for 10 minutes. Fluff with a fork before serving.
- Slice the tofu or paneer into pieces approximately 2 inches in length and 3/4 inch in thickness.
- Pat the tofu or paneer dry with a paper towel to remove excess moisture, then season lightly with salt.
- For the groundnut sauce, combine all specified ingredients in a blender and blend until smooth. Reserve one half for serving and use the other half to evenly coat the tofu or paneer pieces. Make sure to generously spread the sauce over the top of each piece to fully cover them.
- Place a large skillet or pan over medium heat. Once the skillet is hot, add a tablespoon or two of olive oil to coat the bottom.
- Add the tofu or paneer pieces to the pan in a single layer, ensuring they are not overcrowded. You may need to cook the tofu or paneer in batches depending on the size of your pan. Cook for about 5–7 minutes on each side until they are golden brown. Remove the tofu or paneer and set aside.
- Peel the pumpkin and cut it into 3/4-inch cubes.
- Add a little more oil in the same pan if needed, and add the pumpkin cubes. Lightly season with salt. Cook the pumpkin, stirring occasionally to prevent burning, for about 10–15 minutes or until they are fork-tender and have a slight caramelization on the outside. Set aside.
- In the same pan, sauté the green beans for about 5–7 minutes, until they are crisp-tender.
- Wash, peel, and shred the beets, cabbage, carrots, and radish. Set each of them aside separately.
- Assemble the bowls by starting with a base of red rice. Then add the tofu or paneer and pumpkin, followed by the green beans and the other vegetables.
- Drizzle with the remaining groundnut sauce, or serve it on the side.
Note: Fresh microgreens not only offer a delightful crunch but also a nutritional boost to your veggie bowl. These tiny greens are a powerhouse of essential vitamins and antioxidants, far surpassing the mature versions of the same plants. The best part? You can easily cultivate microgreens in your own home, guaranteeing a steady supply of these health-enhancing greens for your daily meals.
