Peanut Sauce Bento Bowl

345 faves
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Sprouted Kitchen
Nutrition per serving    (USDA % daily values)
CAL
1415
FAT
200%
CHOL
0%
SOD
193%

Comments

Really delicious! I had a lot of fresh veggies from my farm basket to use this week, so I added in Japanese turnips and Mung bean sprouts. I might kick up the spice next time a bit, although the sauce was delicious as is.
Jessica Dan   •  3 Sep   •  Report
Soo good!
490599b4ff4d   •  13 Jan   •  Report
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Ingredients for 2 servings

12 oz. Extra Firm Tofu

1/2 lb. Soba or Rice Noodles

1 Bell Pepper, thinly sliced

4 Baby Bok Choy

2 Carrots, Shaved with a Vegetable Peeler

Half a Cucumber, Sliced on a Bias

4 Scallions, Halved Length Wise

Sesame Oil

Cilantro for Garnish

1/3 Cup Pickled Ginger

1/2 Cup Peanut Butter

1/2 Cup Light Coconut Milk

1/2 cup Water

1 tbsp. Tamari/Soy Sauce

1 tsp. Red Pepper Flakes

2 tsp Lime Juice

2 tbsp Agave

1 Shallot, finely chopped

2 Cloves Garlic, finely chopped

2 tsp. Canola/Peanut Oil

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