Ingredients
2tbspsesame oil
2tbspsweet mirin
1tbspfiery spice blend,such as McCormick®
1tspkosher salt,plus more to taste
16ozextra firm tofu
2medium sweet potatoes,peeled
2medium broccoli crowns
6cupsquinoa,cooked
3cupspurple cabbage,thinly sliced
1English cucumber,julienned
1large avocado,thinly sliced
⅓cuppeanuts,roasted
3tbspfresh cilantro leaves,for garnish
3tbspfresh mint leaf,torn, for garnish
2tbspsesame oil
2tbspapple cider vinegar
1tbspfiery spice blend,such as McCormick®
⅓cupcold water,as needed
kosher salt,to taste
Preparation
Preheat the oven to 400 degrees F.
In a medium bowl, mix together the sesame oil, mirin, Fiery spice blend, and salt.
Cut the tofu lengthwise into ½-inch wide slabs, then cut each slab in half lengthwise. Cut each strip into ½-inch wide cubes. Toss with the marinade, then cover with plastic wrap marinate in the fridge for at least 1 hour.
Fill a large pot with cold water, season well with salt, and add the sweet potatoes.
Bring to a boil over medium-high heat. Reduce the heat to low and simmer for about 20 minutes until the sweet potatoes can be pierced with a fork but still give some resistance.
Remove sweet potatoes from the pot and set them aside to cool. Drop in the broccoli florets and blanch for 90 seconds. Remove the broccoli and shock in an ice bath to stop the cooking.
Cool completely, about 60 seconds, then transfer to a paper towel-lined plate to drain.
Cut the cooled sweet potato into ½-inch wide half moons and season with salt to taste.
On a lightly greased baking sheet, spread out the marinated tofu and sweet potato. Bake for 20 minutes, until sweet potatoes and tofu begin to brown.
In a medium bowl, whisk together the peanut butter, apple cider vinegar, Fiery spice blend, and ¼ cup water.
Add more water as necessary to achieve a pourable, but not runny, consistency. Season with salt to taste.
Add 1 cup of quinoa to the bottom of a serving bowl, then arrange about 2½ ounces of tofu, ½ cup of sweet potato, ½ cup broccoli of florets, ½ cup of purple cabbage, ¼ cup of cucumber, and 4 to 5 slices of avocado on top.
Drizzle with 2 to 3 tablespoons peanut sauce and top with crushed peanuts, cilantro, and mint.
Serve and enjoy!
