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Modifying Recipe "Peanut Tofu Broccoli Buddah Bowl"
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Appetizers
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Ingredients:
Tofu Bowl 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 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 1/4 cup low sodium soy sauce 1/4 cup 100% pure maple syrup 2 teaspoons chili garlic sauce 1/4 cup creamy or crunchy peanut butter
Directions:
Preheat the oven to 400 degrees F. Cube tofu and place in a single layer on a non-stick baking sheet and cook for 15 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. Whisk together the ingredients for the sauce (sesame oil, soy sauce, maple syrup, chili garlic sauce, peanut butter) until creamy and smooth. Add 1/2 of the sauce to the tofu bowl and let marinate while you prepare the rest of the ingredients. 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. 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. To assemble, divide the brown rice among 4 bowls, top each bowl with 1/4 cup shredded carrots, 1/2 cup spinach leaves, 1/4th broccoli, 1/4 cup garbanzo beans and a few pieces of tofu. Drizzle with remaining peanut sauce.
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