Adapted From: Moskowitz, Isa Chandra. "Curried Peanut Sauce Bowl." Isa Does It.
Serves: 4
Ingredients
For the Yams (orange):
1 medium to large orange yam peeled and cubed
1 tbsp olive oil
Pinch of cumin
salt to taste
For the Tofu:
1 tbsp olive oil
14 oz extra firm tofu cut into ¾ inch cubes
¼ tsp salt
For the sauce:
4 tsp olive oil
2 tbsp minced ginger
6 cloves garlic, minced
2 cups water
1 cup natural smooth peanut butter
4 tsp curry powder
4 tbsp rice vinegar
4 tbsp tamari
4 tbsp agave nectar
2 tsp sriracha
For the Kale:
1 bunch kale, stems removed torn into pieces
pinch of salt
The Rest:
4 cups cooked quinoa or brown rice
Sriracha (optional)
Fresh cilantro
Instructions
For the Yams:
Preheat oven to 400 F. Peel and cube yams and toss with olive oil, salt and cumin. Roast on metal pan for about 20 minutes or until soft, flipping once after 10 minutes.
Prepare the Tofu:
Cut tofu into ¾ inch cubes.
Preheat a cast iron pan over high heat. Add oil once hot and add the cubed tofu. Sprinkle with salt and cook for about 7 minutes tossing often until nicely browned.
Prepare the Sauce:
Preheat a saucepan to medium and add oil once hot. Saute the ginger and garlic for about 30 seconds. Add water and once warmed add peanut butter, curry powder, rice vinegar, tamari, agave and sriracha. It will take about 5 minutes with frequent stirring for the sauce to blend and thicken. Add more curry if needed.
For the kale:
Steam kale with a pinch of salt for about 3 minutes. You don't want it too wilted.
To assemble:
Spoon rice or quinoa into bowls. Add yams, kale, tofu and smother in peanut sauce. Add cilantro and sriracha.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2015/09/15/curried-peanut-sauce-bowl-with-tofu-kale-and-roasted-yams/