Tofu Broccoli Peanut Bowl
A simple meal-prep broccoli tofu peanut bowl served with rice. Crispy tofu pieces tossed in a sweet and salty peanut sauce along with roasted broccoli and bell peppers. Serve it all in a bowl with rice, chopped peanuts and green onions for a balanced and nourishing plant-based meal.
Servings 4
Ingredients
Tofu and Vegetables
- 1 block (350g) extra-firm tofu, torn into bite-sized pieces
- 2 bell peppers, sliced (yellow, orange and/or red)
- 1 head broccoli, cut into bite-sized florets
- 2 tablespoons olive oil
- Pinch of salt
Peanut Sauce
- 2 tablespoons peanut butter, creamy natural
- 1/4 cup soy sauce, low sodium
- 1 tablespoon rice vinegar
- 3 garlic cloves, grated
- 2 teaspoons toasted sesame oil
- 2 tablespoons brown sugar
- chili oil, to taste (optional)
- 2 tablespoons corn starch
- 1 cup water
For Serving
- 1 cup uncooked rice of choice
- 1/2 cup peanuts, chopped (roasted, unsalted)
- 4 green onions, sliced (use the green part)
Instructions
Prepare the Tofu and Vegetables
- Preheat the oven to 400℉.
- Break the tofu into bite-sized pieces and chop the vegetables. Add them to a large baking sheet. Add the olive oil and toss to coat the tofu and vegetables. Spread everything evenly on the baking sheet and sprinkle with a pinch of salt.
- Roast for 20-25 minutes or until lightly golden.
Cook the Rice
- Cook the rice according to the package's instructions.
Prepare the Sauce
- Meanwhile, prepare the sauce. In a jar or bowl, whisk together the peanut butter, soy sauce, rice vinegar, garlic, sesame oil, brown sugar and chili oil (if using). Set aside.
- Heat a large non-stick or cast-iron skillet over medium heat. Add the sauce and let it bubble for 1-2 minutes. Make a slurry by whisking together the cornstarch and water. Pour over the sauce and whisk it all together. Let it cook together for 2-3 minutes, stirring frequently. Once the sauce starts to thicken, add the cooked tofu and vegetables and toss to coat them in the sauce.
- Serve the tofu and vegetables over cooked rice and top with chopped peanuts and sliced green onions.
Notes
My go-to rice is white basmati rice. I cook mine by combining 1 cup of rice with 2 cups of water. Bring it to a boil over high heat, then let it simmer covered for 10-15 minutes over low heat or until the water has been absorbed. Fluff the rice and let it sit, covered while you finish the rest of the recipe.