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.
If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!
Try out some of my other tofu recipes if you’re looking for more:
- Sticky tofu bowls with roasted veggies
- Roasted cabbage salad with crispy tofu & smoky tahini sauce
- Sweet & crispy tofu
- Teriyaki tofu with mango salsa
- Sweet crispy tofu & carrots with wild rice
PEANUT TOFU BOWLS WITH BROCCOLI AND RICE
PEANUT TOFU BOWLS WITH BROCCOLI AND RICE
4
servings20
minutes30
These 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.
Ingredients
- TOFU
14 oz 14 tofu block, liquid drained
1 tbsp 1 olive oil
2 tbsp 2 soy sauce or coconut aminos
1 tsp 1 salt
½ tsp black pepper
1 tsp 1 garlic powder
- BROCCOLI
12 oz 12 broccoli florets
1 tbsp 1 olive oil
½ tsp salt
½ tsp black pepper
1 tsp 1 garlic powder
- PEANUT SAUCE
⅓ cup creamy peanut butter
¼ cup soy sauce or coconut aminos
¼ cup chicken or veggie broth (use veggie for vegan option)
2 tbsp 2 maple syrup
1 tsp 1 garlic powder
½ tsp red pepper flakes (optional)
- BRINGING IT ALL TOGETHER
1 cup 1 dry jasmine rice, cooked for serving
⅓ cup fresh chopped cilantro, for serving
Directions
- Preheat oven to 400 degrees and prepare a large sheet pan.
- Wrap the tofu block in paper towels or a clean kitchen towel (or use a tofu press) and place a heavy on top for 20-30 minutes to release the moisture.
- Cut the tofu block into evenly sized cubes and coat in the olive oil, soy sauce, salt, black pepper, and garlic powder.
- Add the broccoli florets to the sheet pan and toss in the olive oil, salt, black pepper, and garlic powder. Add the tofu to the pan and spread everything out so nothing overlaps. Bake for 20-30 minutes, until the tofu and broccoli are crisp on the outside.
- Prepare the rice according to package instructions.
- Make the peanut sauce by whisking together all sauce ingredients in a small mixing bowl until smooth.
- Make the bowls by adding a scoop of rice in each topped with the tofu and broccoli, then a drizzle of the peanut sauce and some fresh chopped cilantro.
