Thai Tofu Bowls

Notes:

Fill a tortilla to create a wrap

Add diced cucumber, broccoli, shaved radish or hot sauce

Substitute chicken for tofu

Ingredients: 11 ingredients ~ 20 minutes preparation

• avocado oil to coat bottom of pan

• 1 c shredded carrots

• 2/3 c chopped green onions

• 1 1/3 c light coconut milk

• 2 T soy sauce or tamari

• 2 T rice vinegar

• 6 T smooth peanut butter

• 2 t curry powder

• 1/4 t ground red pepper (optional)

• 1-2 package(s) extra firm tofu or 3 cups cubed or rotisserie chicken

• brown rice or tortillas

• 2-4 c shredded red or green cabbage

Preparation:

Prepare rice for 4-6 people using rice cooker or directions on rice package.

Drain tofu. Place between 2 plates with a paper towel and apply pressure to remove as much water as possible. Cut tofu into cubes. Coat bottom of pan with avocado oil and preheat large non-stick pan at med heat. Add cubes of tofu and using tongs allow to brown on each side. Remove from pan and set aside.

Add carrots and green onions and sauté for 2-3 min. Stir in coconut milk and next 5 ingredients (through pepper); cook 1 min stirring constantly. Once smooth and mixed add tofu and stir to coat. Turn heat to simmer and cook an additional 2-3 min.

Place cooked rice on plate and top with tofu mixture and shredded cabbage.

Other additions:

Hot sauce, shaved radish, cucumber, broccoli