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Sriracha, Peanut and Tofu Power Bowl with Maple and Coconut

Makes 4 servings
16 ounces Extra Firm Tofu, drained
1/4 cup Cassava Flour
2 teaspoon Sriracha
¼ cup Almond Milk, unsweetened
For the Dressing:
1 teaspoon Ginger, freshly grated
1 Tablespoon Maple Syrup
1 Tablespoon Soy Sauce
2 Tablespoon Tahini
2 Tablespoon Coconut Vinegar
For the Veggies:
2 cloves Garlic, minced
3-4 Baby Bok Choy, chopped into small pieces
1/2 head Cauliflower, riced
1 C frozen Edamame, thawed
Scallion, finely chopped
1 large Carrot, Sliced thinly
½ English Cucumber, quartered the ling way and sliced thinly
Pre-heat oven to 400 degrees.
Cut the tofu in half horizontally, wrap in paper towel and press for 30 minutes under a heavy bottomed pan. 
Mix the cassava flour, sriracha, and almond milk in a medium bowl. Cut the tofu into ½ inch cubes, add to mixture, and toss to coat. Place on a parchment-lined baking sheet and cook for 20 minutes.
Meanwhile, prepare dressing by whisking together ingredients until combined. Taste and adjust salt as needed. Set aside.
Rice the cauliflower by cutting into 1 inch chunks and pulsing in a food processor until close to the texture of rice. Set aside.
Heat coconut oil in a large skillet over medium heat. Add the garlic to the pan and sauté for about one minute or until lightly browned. Then add the chopped bok choy and a drizzle of soy sauce. Cook until tender. Remove from the pan, set aside and cover.