Thai-Inspired Peanut Berry Bowl

Name: Thai-Inspired Peanut Berry Bowl
Prep time: 20 min
Yield: 4
Ingredients: 1 (14-16 ounce) package extra firm tofu, water pressed out between tea towels for 30 minutes; 1 tablespoon avocado oil (or sesame oil); 1 tablespoon coconut aminos (or soy sauce); ½ teaspoon each garlic powder, onion powder and fine sea salt; 1.5 tablespoons cornstarch; ¼ cup all-natural peanut butter; 2 tablespoons coconut aminos; 1.5 tablespoons pure maple syrup; 1 teaspoon rice vinegar; 1 teaspoon ginger paste; Juice of 1 lime; ¼ teaspoon fine sea salt (if using unsalted peanut butter); 2 tablespoons non-dairy milk or water, to thin as needed; 3 cups cooked rice; 1 cup California Giant blueberries; 12 medium-large California Giant strawberries, hulled and sliced; 2 small cucumbers, sliced (persian style); 1 cup edamame; 2 cups shredded red cabbage

Prep Time20 min

Serves4

Fresh, colorful, and packed with flavor, this Thai-Inspired Peanut Berry Bowl pairs crispy baked tofu, vibrant veggies, and a creamy peanut-lime dressing for a nourishing meal that’s both satisfying and refreshing. Juicy California Giant berries add a burst of sweetness that perfectly balances the savory, tangy flavors in every bite.

INGREDIENTS

For the Tofu:

1 (14-16 ounce) package extra firm tofu, water pressed out between tea towels for 30 minutes
1 tablespoon avocado oil (or sesame oil)
1 tablespoon coconut aminos (or soy sauce)
½ teaspoon each garlic powder, onion powder and fine sea salt
1.5 tablespoons cornstarch

For the Peanut Dressing:

¼ cup all-natural peanut butter
2 tablespoons coconut aminos
1.5 tablespoons pure maple syrup
1 teaspoon rice vinegar
1 teaspoon ginger paste
Juice of 1 lime
¼ teaspoon fine sea salt (if using unsalted peanut butter)
2 tablespoons non-dairy milk or water, to thin as needed

For the Berry Bowls:

3 cups cooked rice
1 cup California Giant blueberries
12 medium-large California Giant strawberries, hulled and sliced
2 small cucumbers, sliced (persian style)
1 cup edamame
2 cups shredded red cabbage

DIRECTIONS

Prepare the Tofu:
- - Preheat oven to 400º using convection setting (or use air fryer).
- - Slice pressed tofu into 1” cubes.
- - In a large bowl add oil, coconut aminos and spices. Add tofu and very gently toss. Sprinkle half of the cornstarch over the tofu, toss gently, and sprinkle the remaining cornstarch, gently tossing to combine.
- - Place tofu in a single layer on a large baking sheet and bake for 15 minutes, until golden and crispy. If using an air fryer appliance, watch baking time after 10 minutes. Remove from oven and cool on pan for 10 minutes.
Make the Dressing:
- - In small blender cup add peanut butter, coconut aminos, maple syrup, rice vinegar, ginger, lime and milk (or water).
- - Blend until smooth – adding more milk or water for desired consistency.
Assemble the Bowls:
- - To each bowl add ¾ cup rice, ½ cup shredded cabbage, 1/4 cup edamame and ¼ cup blueberries. Evenly distribute the strawberry slices, cucumbers and tofu.
- - Top with dressing and garnish with freshly chopped cilantro and diced peanuts, if desired.

Thai-Inspired Peanut Berry Bowl

INGREDIENTS

For the Tofu:

For the Peanut Dressing:

For the Berry Bowls:

DIRECTIONS

Prepare the Tofu:

Make the Dressing:

Assemble the Bowls:

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Follow your berries to the farm.