Appetite for Reduction suggests using tempeh in this bowl, but I didn’t have any extra tempeh–so I just dry-fried some tofu. I think that it probably had a milder flavor, since it’s missing the bitterness of tempeh, but I liked that! I made an awesome marinade for the tofu out of two tablespoons (each) of liquid aminos and chili garlic sauce with about 1/2 a cup of veggie broth. Score!
Can I get an amen for the mixture of peanuts and lime? Really, why isn’t there more peanut-lime goodness out there in the world? Would peanut-lime butter even be feasible? I may need to test this out.
I also had a ton of extra sprouts–I forgot to put them on the chef salad we had yesterday. So I put sprouts on this. Genius! And it furthers my thesis that sprouts belong on everything. Almost.