Peanut Tofu Bowls with Broccoli and Rice
I am a huge tofu advocate! I wouldn’t have said that ten years ago, but that was because I didn’t know how to cook it. When prepared correctly and paired with the right sauce, tofu is a delicious plant-based protein option. Even the self-described tofu haters won’t be able to resist this peanutty and slightly sweet iteration. In fact, my husband is one of those tofu haters, and I caught him going back for a second helping of this one.
Peanut Tofu Bowls with Broccoli and Rice
4
servings20
minutes30
minutesThese peanut tofu bowls with broccoli and rice are sweet, savory, and nutty. Even the most tofu-skeptical out there are going to have a hard time resisting this one.
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Ingredients
- For the tofu
14 ounce block firm tofu
1 tablespoon olive oil
2 tablespoons coconut aminos or reduced sodium soy sauce
1 teaspoon kosher salt
1 teaspoon garlic powder
½ teaspoon ground black pepper
- For the broccoli
12 ounces broccoli florets (about ½ medium head of broccoli)
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
- For the peanut sauce
1/3 cup creamy peanut butter
1/4 cup coconut aminos or reduced sodium soy sauce
1.4 cup low sodium chicken or vegetable broth
2 tablespoons pure maple syrup
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes (optional)
- For serving
1 cup dry jasmine rice
1/3 fresh chopped cilantro,
Directions
- For the prep
- Press the tofu: If you do not have a tofu press, wrap the tofu block in paper towels or a clean kitchen towel and place a heavy object, like a cast iron pan or pot, on top for 20-30 minutes to release the moisture.
- Prepare the rice according to package instructions.
- For the bowls
- Meanwhile, preheat oven to 400F and line a large sheet pan with parchment paper.
- Cut the tofu block into 1/2-inch cubes. Add to a large bowl and coat with the olive oil, coconut aminos, salt, garlic powder, and ground black pepper. Transfer to the sheet pan in one even layer.
- To the same bowl, add the broccoli florets, olive oil, salt, and ground black pepper. Transfer to the sheet pan with the tofu, ensuring everything is evenly spaced and not overlapping. Bake for 20-30 minutes, until the tofu and broccoli are crisp on the outside.
- Meanwhile, make the peanut sauce: whisk together all of the sauce ingredients in a small bowl until smooth.
- To serve, evenly divide the rice, tofu, and broccoli among 4 plates or bowls. Drizzle with peanut sauce and top with chopped cilantro.
Notes
- Storage: Store the sauce, tofu, rice and broccoli in separate sealed containers for up to 3 days.
- Reheating: Reheat in a microwave-safe dish and microwave until warmed, 1 to 2 minutes.
- To save time, use a high-protein extra firm tofu block. That way you will not need to press the tofu.
- Tofu: You can sub the tofu for 1 1/2 pounds of boneless chicken breast or thighs, cut into 1-inch cubes. Bake until fully cooked (165F internal temperature).
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Really loving all your recipes! I noticed you sometimes say to press tofu but aren’t here. Is there a reason to press or not press?
Oops! Just saw it is stated as a step in the actual recipe – nothing to see here haha!
This is one of our favorite meal preps for the week. It requires so few ingredients but packs in tons of flavor! We opt to cook it over the stove versus doing it in the oven, but both ways work great!