Peanut Tofu Bowl

 

My family recently started buying tofu. At first I was not a fan because it tasted like rubber, but after looking up recipes I came across this one and tested it out. Super simple ingredients and the tofu tasted very good. If you are not a big fan of tofu give this recipe a try and maybe you'll begin to love it. 

 

What you need

  • 2 cups cooked brown rice

  • 1 cups shredded carrots

  • 2 cups spinach leaves*

  • 2 cups broccoli florets*

  • 2 teaspoons olive oil or additional sesame oil, divided

      Coupons 

  • 1 cup chickpeas (drained and rinsed, if using canned)

  • salt/pepper

  • 16 oz extra firm tofu, pressed and drained

  • Peanut sauce

  • 1-2 tablespoons toasted sesame oil

  • ¼ cup low sodium soy sauce

  • ¼ cup 100% pure maple syrup

  • 2 teaspoons chili garlic sauce

  • ¼ cup creamy or crunchy peanut butter

  1. Preheat the oven to 400 degrees F. Cube tofu and place in a single layer on a non-stick baking sheet and cook for 25 minutes. If you aren't using a non-stick baking sheet, lightly spray with cooking spray. Remove from oven and place in a shallow bowl.

  2. Whisk together the ingredients for the sauce (sesame oil, soy sauce, maple syrup, chili garlic sauce, peanut butter) until creamy and smooth. Add ½ of the sauce to the tofu bowl and let marinate while you prepare the rest of the ingredients.

  3. Toss the broccoli with 1 teaspoon sesame or olive oil and a pinch of salt and pepper.Place in the oven and roast for 20 minutes until just tender.

  4. Heat remaining olive or sesame oil in a large nonstick skillet over medium heat. Add tofu, in batches, along with the marinating sauce until crispy and golden browned, about 3-4 minutes.

  5. To assemble, divide the brown rice among 4 bowls, top each bowl with ¼ cup shredded carrots, ½ cup spinach leaves, ¼th broccoli, ¼ cup garbanzo beans and a few pieces of tofu. Drizzle with remaining peanut sauce.

Tips

*I actually substituted both broccoli florets and spinach leaves for bok choy because that is what I had. The bok choy worked very well and you can substitute just about any veggies in. 

 

Adapted from Delish Knowledge 

http://delishknowledge.com/peanut-tofu-buddha-bowl/

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