YOUR SOLIN GENERATED RECIPE
Crispy Peanut Tofu Bowl with Roasted Broccoli and Quinoa
Enjoy a vibrant bowl featuring crispy tofu tossed in a light cornstarch coating, complemented by tender roasted broccoli, fluffy quinoa, and a drizzle of zesty peanut sauce with a hint of soy. This hearty bowl delivers satisfying crunch, rich flavors, and a nourishing balance perfect for a clean meal.
INGREDIENTS
200g Extra Firm Tofu
1/2 cup Cooked Quinoa
1 cup Chopped Broccoli
1/2 cup Shelled Edamame
1 tbsp Natural Peanut Butter
1 tbsp Cornstarch
1 tsp Soy Sauce
1/2 tsp Garlic Powder
Salt & Pepper to taste
PREPARATION
Press the tofu gently between paper towels for at least 15 minutes to remove excess moisture.
Cut the tofu into bite-sized cubes. In a bowl, toss the tofu with cornstarch, a pinch of salt, pepper, and garlic powder until evenly coated.
Heat a nonstick skillet over medium heat and lightly spray with cooking oil. Sauté the tofu cubes until they turn golden and crispy on all sides, about 8-10 minutes. Set aside.
While the tofu is cooking, preheat the oven to 400°F. On a baking sheet, toss the chopped broccoli with a little salt, pepper, and a drizzle of oil. Roast for 15 minutes until tender and slightly charred.
If using edamame that isn’t pre-cooked, briefly steam or microwave the shelled edamame until warm.
In a small bowl, whisk together the peanut butter, soy sauce, and a splash of water to create a smooth sauce.
Layer the bowl with cooked quinoa as the base, then arrange the crispy tofu, roasted broccoli, and edamame on top. Drizzle the peanut sauce over the assembly.
Serve warm and enjoy your nutritious, balanced bowl.