CRUNCHY CLEAN ZEN BOWL

Ingredients

• 200 g Tofu, raw (not silken), not cooked, firm, not drained
• 1 tbsp Soy sauce
• 1 tbsp Corn starch
• 90 g Napa cabbage
• 45 g Red cabbage, shredded
• 90 g Baby spinach, chopped
• 35 g Beansprouts And Alfalfa Sprouts, Average
• 100 g Cherry tomatoes, halved
• 50 g Carrots, grated
• 170 g Cucumber, peeled, diced
• 17 g Green onions, chopped
• 4 g Coriander, fresh, chopped
• 5 g Thai Basil, fresh
• 3 g Sesame seeds

Method

1. Preheat oven to 400°F (200°C).
2. Press the tofu and get out as much moisture as possible.
3. Once pressed, dice your tofu into little squares.
4. Place the soy sauce and cornstarch into a bowl and season your tofu squares.
5. Leave for a few minutes to absorb the liquid.
6. Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer.
7. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges.
8. Whilst these are cooking, wash and coarsely chop the baby spinach, napa and the purple cabbage. Wash and grate raw carrot. Dice the tomatoes and cucumbers. Cut the green onions, cilantro, basil.
9. Once the crispy tofu is ready and slightly cooled you can begin layering your bowls in a side by side fashion, starting by splitting all the salad ingredients evenly into the 2 bowls.
10. Add in the crispy tofu, garnish the top with the sprouts, cilantro, green onions and basil. Sprinkle on the seeds.
11. Lastly serve each portion with 1 serving of our peanut lime dressing.