Vegan Red Cabbage Bowl with Tofu and Peanut-Sriracha Sauce

Vegan Red Cabbage Bowl With Tofu And Peanut-sriracha Sauce With Extra Firm Tofu, Sesame Oil, Soy Sauce, Rice Vinegar, Agave Nectar, Ginger Root, Peanut Butter, Hot Water, Rice Vinegar, Agave Nectar, Sesame Oil, Soy Sauce, Sriracha, Sauce, Red Cabbage, Red Bell Pepper, Sugar Snap Peas, Veggies

The ingredient of Vegan Red Cabbage Bowl with Tofu and Peanut-Sriracha Sauce

1. 14 ounces extra firm tofu or firm, drained and pressed to remove most of the moisture
2. 1 tablespoon sesame oil
3. 1 tablespoon soy sauce low-sodium is fine
4. 2 teaspoons rice vinegar not seasoned
5. 2 teaspoons agave nectar or sweetener of your choice
6. 1/2 teaspoon ginger root ground, from a jar
7. 2 tablespoons peanut butter plain, use natural peanut butter without added sugar for South Beach Diet
8. 1 tablespoon hot water
9. 2 tablespoons rice vinegar not seasoned
10. 2 tablespoons agave nectar or sweetener of your choice
11. 2 teaspoons sesame oil
12. 1 tablespoon soy sauce
13. 1 teaspoon Sriracha more or less to taste; this was just barely spicy
14. sauce If you think youll want extra, you may want to double this; it keeps well in the fridge and is good on lots of other things.
15. 1/2 head red cabbage thinly sliced and then chopped
16. 1 red bell pepper large, sliced into short thin strips
17. 1 1/2 cups sugar snap peas thinly sliced, cut lengthwise on the diagonal
18. veggies You can substitute or add any thinly sliced, you think would be good with these flavors

The instruction how to make Vegan Red Cabbage Bowl with Tofu and Peanut-Sriracha Sauce

Nutritions of Vegan Red Cabbage Bowl with Tofu and Peanut-Sriracha Sauce

@type: NutritionInformation
@type: 340 calories
@type: 25 grams
@type: 20 grams
@type: 8 grams
@type: 21 grams
@type: 3 grams
@type: 680 milligrams
@type: 11 grams