Sticky Tofu & Pearl Couscous Buddha Bowl with Peanut Dressing

RECIPE BY SEYRAN FROM @legallyplantbased

A tasty Sticky Tofu & Pearl Couscous Buddha Bowl with Peanut Dressing is perfect for lunch!⁣
⁣

Pearl Couscous

• 1 cup pearl couscous⁣
• 1 tsp coarse salt ⁣
• boiling water⁣
• 1 tsp toasted sesame oil⁣
• 1 tsp toasted sesame seeds⁣

Tofu

• 200g firm tofu, drained and sliced in to ~1 cm / 0.5” slices⁣
• 1 tbsp soy sauce⁣
• 1 tbsp pomegranate molasses (can be subbed with tamarind paste or agave syrup mixed with lemon juice)⁣
• 1 tsp toasted sesame oil⁣
• white pepper to taste⁣

Veggies

• 1 head of Romaine lettuce, chopped⁣
• 125 g purple cabbage, finely shredded⁣
• 1 small cucumber, thinly sliced⁣
• 1 green onion, finely sliced⁣

Peanut Dressing

• 2 tbsp peanut butter⁣
• 1 tbsp pomegranate molasses (can be subbed with tamarind paste or agave syrup mixed with lemon juice)⁣
• 2-3 tbsp boiling water⁣
• salt & chili flakes to taste⁣

METHOD

• Cook pearl couscous like pasta until just tender, rinse in cold water, drain and mix with sesame oil and seeds.⁣
• Mix all ingredients for tofu marinade and then let tofu sit in the marinade for 15 minutes. Pan-fry on medium heat on each side until browned.⁣
• Whisk together all ingredients for the peanut dressing in a small bowl, add 1 tbsp of water at a time until you have a creamy dressing.⁣
• Plate veggies and top with tofu and dressing.⁣

Seiran is a vegan food photographer & recipe developer based in Stockholm, Sweden.

Find more of her recipes on: www.legallyplantbased.com