Rice / Salad Bowls with Peanut Sauce

I got new big bowls!

On this particular night, I set out to make Vietnamese-style bowls with lemongrass fish sauce. Something went wrong (bad lemongrass paste? too much fish sauce?) and the sauce was inedible, so I made a batch of my favorite peanut sauce instead. It made the meal richer and more kid-friendly, and it was delicious.

The particular components of the bowl could be anything, but I really liked the combination of rice and lettuce (it's hard to tell, but they are side-by-side under the tofu). Also, I had fresh basil, cilantro, and mint in the garden, which I highly recommend adding when possible.

The Recipe:

Peanut sauce: see recipe

Base: jasmine rice, lettuce, or both

Vegetables: cucumber, plus maybe bell peppers next time?

Herbs: cilantro, basil, mint

Protein: sliced/pressed tofu, tossed with soy sauce and sesame oil, baked at 400 for 35ish minutes

Other: roasted peanuts are good for extra crunch

Layer the solid ingredients. Top with peanut sauce.

The Verdict:

Overall grade: A+

Overall reason: Delicious, satisfying, and healthy

Time to prepare: 45 minutes

Husband quote: "I like the new bowls! I noticed."

Comments

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