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


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