Java bowl with peanut tofu exotic and healthy! This easy salad bowl recipe with creamy peanut sauce is so good. Plus, it’s one of those fabulous recipes that’s super easy to adapt to suit your tastes, or whatever you happen to have on hand in your pantry!
Have you got on the bowl train yet? Bowls are certainly nothing new, as the trend started years ago and the origin of the name is a bit hazy. There are many different opinions about what a bowl is and isn’t.
But for me, it’s as simple as that: Fill a bowl with your feel-good ingredients, smother it in a delicious sauce, and stroll in it. We quite often have variations on all kinds of healthy bowls for dinner because it’s also a fantastic way for our little one to customize their own food adventure. With enough of that delicious and creamy peanut sauce, he too has learned that even spinach is tasty. 😂
Salad bowls are so crazy and customizable
Since there are endless variations and types of bowls, it took me a while to create an actual recipe. I’d say this Peanut Sauce Salad Bow recipe is always our starting point. But there are so many ways to change that.
You can also use white or brown rice, for example. Use whole grains, cereals or quinoa.
Add or leave out other vegetables. Roast your own favorites like broccoli, squash, Brussels sprouts, cauliflower, etc. But let me say one thing, there’s something magical about the combination of roasted sweet potatoes and peanut sauce.
Add a variety of different fresh side dishes (chopped fresh herbs, tomatoes, other types of vegetables, chopped peanuts, sesame seeds, etc.)
if you like our java bowl with peanut tofu, you might also be interested in these dishes:
- vegan asian cabbage rolls
- vegan TexMex pasta salad
- Mujadara – Lebanese lentils and rice
- Powerfood combination – sweet potato bowl – vegan
- Vegan pasta salad with spring asparagus
- Ayurveda bowl with radish pickles and tahini miso drizzle
vegan java bowl with peanut dressing and delicious tofu
Vegetables & Co:
- 200 grams tofu Celebration
- 1 sweet potatoes
- native olive oil*
- 100 grams black jasmine rice*
- 1 Red cabbage small
- 2 carrots
- radish or Asian radish
- 4 radish
- 100 grams sugar snap
- 1 avocado
- sesame black/white* black and white
- 1 fresh ginger* hazelnut size
- 1 clove of garlic
- 100 grams Peanut butter*
- 100 ml orange juice freshly squeezed
- 2 tbsp. Soy sauce*
- 3 tbsp. maple syrup*
- 3 tbsp. Sesame oil* roasted
- cayenne pepper*
- kosher salt*
Prepare the peanut sauce:
- Simply put all the ingredients in a blender and blend until smooth.
Making Sweet Potatoes, Rice, and Peanut Tofu:
- Cook the rice in lightly salted water according to the packet instructions.
- Preheat the oven to 180°C.
- Peel the sweet potatoes and cut into 1.5 cm cubes. Drizzle with olive oil in a bowl, salt and pepper. Mix well.
- Pat the tofu dry with kitchen paper and squeeze it lightly. Cut into 1 cm thick rectangles. Place side by side on a baking sheet lined with parchment paper and lightly salt. Next to that I like the diced sweet potatoes.
- Spread half of the peanut sauce on the tofu and sprinkle with sesame seeds.
- Cut the red cabbage very finely into strips. It works better and more delicately with a mandolin .
- Cut the carrots and radishes into julienne strips or use a vegetable peeler to cut them into wafer-thin strips.
- Cut the radishes into thin slices.
- Cut the pods diagonally into fine strips.
- Peel the skin from the avocado and cut into quarters. Cut quarters into thin slices.
- When the tofu is caramelized and the sweet potatoes are tender, you can Assemble the bowl.
- You can drizzle all the vegetables with the remaining peanut sauce, or you can fill the peanut sauce into small bowls and serve it.