pangoa bowl with spicy bbq tofu
Ingredients
1 C cooked corn (I used frozen)
3/4 C canned black beans
1 large avocado
1 C cherry tomatoes
4 C cooked brown rice
Thai chili peppers - optional
1/4 C chopped green onions
1/4 C chopped cilantro
1/2 C bbq sauce of your choice
1 tbsp Sriracha
1 tsp black sesame seeds - optional
1 175g package of super firm organic tofu
1 lime
1/2 C Teriyaki marinade
1 tsp sesame oil
** serves 2-3
This super fresh and satisfying Pangoa bowl is the perfect plant based meal. Roasted corn, avocado, black beans, cilantro, cherry tomatoes, green onions, thai chill peppers + fresh lime juice with spicy bbq tofu on a bed of brown rice. During the week I don’t always have a lot of time so I like to throw together a huge portion of this and eat it for lunches throughout the week. That way I can count on having a delicious and healthy meal ready in seconds. This recipe can also be adjusted easily to feed a crowd and is perfect for a potluck or picnic.
Instruction
Add the teriyaki marinade, sesame oil, and juice from half a lime into a bowl or sealed container. Wash the tofu really well, pat dry and cut into uniform cubes. Add the tofu to the marinade container making sure all the tofu is coated. Cover and let sit in the fridge for a minimum of one hour but overnight is best.
Cook your rice of choice and let cool. I like to use brown rice for this recipe to bump up the nutrition and flavour but any rice will work.
Sauté the frozen corn in 1 tsp olive oil with a pinch of salt + pepper for 3-5 minutes on medium heat. Set aside. Wash and drain the canned black beans and set aside. Chop the avocado, cherry tomatoes, green onions, and cilantro into small pieces so everything is roughly the same size.
Remove the tofu pieces from the marinade and sauté in a non stick pan with 1 tsp of olive oil on medium heat for 5-10 minutes. Use tongs or a silicone spatula to carefully flip the tofu as it cooks. You will know its done when the tofu starts to develop some colour and is nice and crispy. TIP - The excess marinade can be saved and stored in the fridge for later use.
Add the bbq sauce and Sriracha to a medium sized bowl and mix together. Add the cooked tofu to the bowl and toss well so every piece of tofu is coated with sauce. Set aside. Keep the excess bbq sauce to drizzle on the bowl afterwards.
Time to assemble - Grab a large bowl and fill it with the cooked rice. Add the toppings one by one on top of the rice, placing the tofu in the middle. Sprinkle the sesame seeds over the tofu and drizzle the remaining bbq sauce over top. To finish it off squeeze the juice from half a lime over top and dig in.