Ingredients

• 1 package firm tofu, well-drained and patted dry
• 1 cup uncooked brown rice
• about 4 tbsp fresh herbs like cilantro and mint, minced
• 1/2 head of cabbage sautéed
• 2 medium carrots, julienne cut
• 1 avocado sliced
• 2 green onions, thinly sliced
• 2 tbsp black and white sesame seeds
• peanuts to garnish
• Peanut Marinade/Dressing:
• 3 tbsp natural peanut butter
• 2 tbsp lime juice
• 1 tbsp each sriracha sauce and tamari
• 2 cloves garlic
• 1/2″ knob peeled fresh ginger
• 1 tsp maple syrup
• about 6 tbsp water to thin

Instructions

1. It's best to start this the day before.
2. Drain the tofu and press as much water out of it as possible. I wrap the tofu cube in a clean dishcloth, put it in the fridge, and place a heavy plate or pan on top of it. Wait several hours at least.
3. Cut it into cubes.
4. Blend together all the ingredients for the peanut dressing deliciousness.
5. Pour half the dressing into a glass dish or plastic bag along with the cubes of tofu.
6. Marinate overnight or at least an hour.
7. Preheat the oven to 425F and line a baking sheet with parchment paper.
8. Place the marinated tofu out onto the parchment in a single layer.
9. Bake for 30 minutes flipping halfway through.
10. Cook the rice.
11. Slice and sauté the cabbage in a dash of sesame oil and chop all the veggies and herbs.
12. Split the rice between bowls and arrange the rest of the veggie goodness on top. Carrots, avocado, and cabbage. Add the crispy tofu, fresh herbs, green onion, and sprinkle on the sesame seeds and peanuts.
13. Remember the leftover peanut sauce? Drizzle it on top!