Thai Peanut Tofu & Sweet Potato Bowl |

Thai Peanut Tofu & Sweet Potato Bowl |


Cravings have a funny way of taking over your life. Or maybe that’s just me. Once I start craving something, I have a hard time thinking about anything else. And that’s how this Thai Peanut Tofu and Sweet Potato Bowl began- as a craving.

It first hit me while I was at work. Peanut sauce. Mmmmmm. I stopped what I was doing and opened up a new page in my browser. As the image search results for “peanut sauce bowl” appeared on my screen, I slowly stopped listening to the podcast that was blaring in my earbuds. And then I lost half an hour of my day to perusing food porn (let me clarify- that’s pictures of food. Not anything else.). #storyofmylife


  • ½ cup unsalted, unsweetened peanut butter
  • ¼ cup low-sodium tamari or liquid aminos
  • ¼ cup maple syrup
  • 2 tablespoons sriracha
  • 1 tablespoon lime juice
  • 1 tablespoon toasted sesame oil, optional
  • 1 teaspoon fresh grated ginger
  • 1 12-ounce block extra-firm tofu, pressed for 1 hour
  • 1 bundle of broccoli, broken into florets and stems sliced
  • 2 tablespoons low-sodium tamari or liquid aminos
  • 1 tablespoon maple syrup
  • 1 tablespoon toasted sesame oil
  • 1 recipe cheesy sweet potatoes
  • 1 tablespoon sesame oil
  • black pepper to taste
  • 2 cups very thinly sliced red cabbage
  • 1/2 cup chopped peanuts
  • 2 to 3 green onions, chopped
  • 1/4 cup chopped cilantro
Read the whole recipe on Keepin' It Kind