Name: Peanut tofu and broccoli bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 10 oz extra firm tofu, pressed and cubed; 5 oz broccoli florets, cut into bite-size pieces; 2 tbsp long-grain white rice; 1/2 cup water; 1 tbsp creamy peanut butter; 2 3/4 tsp low sodium soy sauce; 2 1/2 tsp rice vinegar; 3/4 tsp maple syrup; 1 tsp sriracha; 1 clove garlic, minced; 2 1/2 tsp fresh ginger, grated; 1 tsp canola oil; 1/4 tsp salt

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, combine the rice, half the salt, and 1/4 cup of the water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, sriracha, minced garlic, and grated ginger until smooth. Add the remaining water one teaspoon at a time if the sauce is too thick to pour.
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the tofu cubes in a single layer. Cook for 4 minutes, flip, and sprinkle with the remaining salt. Cook for 4 minutes more until the tofu is golden and crispy on all sides. Move the tofu to a plate. Done when golden brown and crispy.
In the same skillet, add the broccoli and the remaining 2 tbsp of water. Cover with a lid and steam for 3 to 4 minutes until the broccoli is bright green and tender-crisp. Remove the lid and let any remaining water evaporate. Done when bright green and tender.
Return the tofu to the skillet with the broccoli and pour the peanut sauce over the top. Toss for 1 minute until the sauce is glossy and everything is well coated. Serve the tofu and broccoli over the steamed rice.

Nutrition

Ingredients

Instructions

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