Hello, please say a very warm welcome to the first (of many) bliss/power bowl – the Winter Asian Bliss bowl.
This thing is both blissful and powerful. Chock full of good for you ingredients – not to mention wonderfully in season too.
As per one of my new years promises Chris and I are eating as seasonally as we can; yes I know I talk about this in almost every post but i think it’s very important! This is something I’ve always wanted to do and since moving to Ireland it’s become almost a necessity.
Here in Ireland the local chain grocery store don’t carry items we’re used to. They don’t have things like black beans (or really any bean besides kidney or baked beans – yuck), cornmeal, tofu, corn tortillas, jalapeño, etc I think you get it. ?
So, since it’s difficult for us to get foods we’re used to and crave we’ve begun shopping at specialty or locally owned grocery shops. This means getting in season produce has become incredibly easy (and cheap)! Honestly if we were still in the states I’d mostly be shopping a Trader Joe’s (which I miss dearly).
Do you guys shop at big chains or small stores?
Alrighty, enough about produce and grocery stores, lets get into the good stuff – bliss bowl!!
This little dude is filled with crispy crunchy tofu, beets, yellow peppers, quick pickle red onions and topped with a spicy Sriracha peanut sauce.
You guys… this sauce *drool*
Around here we love Asian flavors: spicy, salty, sour and sweet all rolled into one amazing flavor explosion. To achieve this I used rice vinegar, soy sauce, peanut butter, and ginger and it’s just sooooooo good. This sauce would be a great drizzled on so many other things – or go straight into using it as a dipping sauce that would be a-ma-zing.
It’s also what I like to call accidentally vegan. Yes, vegan. Please don’t let labeling words like “vegan” scare you away from this bowl of yum. It packs such a depth of flavor and has great crunchy texture thanks to the fried tofu and picked red onions. Honestly, I love coming up with recipes that are amazingly delicious and full of flavor only to realize it’s also fully powered by plants!
Enough about what’s in it lets get to creating this bad boy!
Prep time: 20 mins Cook time: 10 mins Servings: 1
INGREDIENTS for bowl
- 1 block extra firm tofu – pressed of excess water
- 1 yellow bell pepper
- 1/2 red onion
- 2 small beets (cooked, peeled and cooled)
- 1/4 cup white vinegar
- 1 tsp sugar
- 1 tsp salt
- 1 clove garlic
- 1/4 cup corn starch
- 1/2 cup quinoa
- 1 cup vegetable oil for frying
- salt and pepper to taste
INGREDIENTS for sauce
- 3 tbsp peanut butter
- 1/2 cup soy sauce
- 1/2 inch fresh ginger
- 1 clove garlic
- 1 tbsp rice vinegar
- dash sesame oil
1. Bring 1 cup of water or stock to boil in a small pot. Add rinsed quinoa to pot and cook for 10 mins.
2. In a separate pot bring about a cup of water to boil. Slice half red onion thinly and add to plastic or ceramic bowl (no stainless steel here). Add salt, sugar, garlic clove and white vinegar. Once water is boiling pour water until red onions are fully covered (you won’t need the full cup). Stir until sugar and salt are dissolved. Set aside.
3. Dice up chilled beets into 1/2 inch cubes and slice yellow peppers thinly. Set aside.
4. Add all the sauce ingredients into a food processor, blend until smooth. Set aside
5. Add oil to a large skillet and turn to medium high heat. While oil heats up cut tofu in approximately 1/2 inch cubes. Add them to a bowl with corn starch and toss around until fully coated. Once oil is shimmering but not smoking add tofu in a single layer. Frying on first side for about 5-6 mins or until golden and crispy, flip and fry for another 3-4. Once done remove from pan onto paper towel to drain. Salt and pepper while still hot.
6. Time to assemble. Drain pickled onions. Add quinoa to bottom of your bowl, top with fried tofu, peppers, beets and pickled onions. Top with sauce…like a lot of sauce and enjoy!