peanut lemongrass bowl

ingredients

• 1 cup brown rice
• 2 cups shredded cabbage
• 8 ounces crispy tofu, diced
• Lemongrass & Coconut Peanut Sauce (see recipe below)
• Pickled Fresno peppers, sliced
• 1 cup edamame, cooked and shelled
• Fresh cilantro leaves
• 4 radishes, thinly sliced
• 2 tablespoons sunflower seeds
• 4 jammy eggs (soft-boiled eggs)

sauce

• 1 stalk lemongrass, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1/4 cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon maple syrup
• 1/4 cup coconut milk

directions

• cook the brown rice according to the package instructions. set aside.
• prepare the lemongrass & coconut peanut sauce: in a small bowl, combine the lemongrass, garlic, ginger, peanut butter, soy sauce, lime juice, maple syrup, and coconut milk. stir until well combined. set aside.
• in a large bowl, assemble the peanut lemongrass bowl. start with a base of cooked brown rice.
• add shredded cabbage, crispy tofu, and pickled fresno peppers to the bowl. arrange them in separate sections or mix them together, as desired.
• add cooked edamame, fresh cilantro leaves, sliced radishes, and sunflower seeds to the bowl.
• carefully peel the jammy eggs and place one on top of each bowl.
• drizzle the lemongrass & coconut peanut sauce over the bowl or serve it on the side.
• toss the ingredients together in the bowl, ensuring that the sauce coats everything evenly.

add additional toppings: - sliced avocado. - chopped scallions.