So I’ve been eating pretty indulgently in the past couple of days. I blame it on the exam season, which always has me reaching for something decadent or greasy for some reason! After a pizza and dessert-filled day yesterday, I decided to up the nutrition today with this nourishing meal of rice, baked Thai-style peanut tofu and veggies, all on a bed of fresh spinach. It’s all about balance! Indulging here and there is great for mental health- and in my opinion, that’s equally as important as eating physically nutritious food like this.
To make the rice bowl:
Preheat your oven to 180 degrees Celsius. In a bowl, mix 1.5 tbsp peanut butter, 1 tbsp soy sauce, the juice of 1/3 lemon, and a pinch of smoked paprika and ground ginger. Add water slowly to thin it out, mixing it well, until it reaches a thick sauce consistency. Add small cubed tofu pieces (I used a 390g pack for 3 servings). Coat the tofu well in the marinade, then add to a parchment paper-lined baking tray. Place in the oven for 30-40 mins or until the tofu is nice and toasted, flipping it over halfway through to ensure even cooking.
In the meantime, start cooking your rice, either in a rice cooker or on the stovetop. Then sauté some veggies of choice (I used broccoli and chestnut mushrooms) with a dash of soy sauce. You could also steam them if you’d prefer.
Once everything is done, lay down fresh spinach in your bowl, and top with your individual components! I meal prepped this, so I made 3 dinners from this one session in the kitchen. Definitely a more time-efficient method for me, especially this exam season!