Description
An Asian-inspired crispy tofu bowl with brown rice, roasted broccoli, and creamy peanut sauce. Quick, simple, and delicious!
Ingredients
Scale
For the Bowls
- One 14-ounce block extra firm tofu
- 1 cup short-grain brown rice, rinsed
- 3/4 teaspoon fine sea salt, divided
- 1 1/2 pounds broccoli (about one large bunch), stalks and florets cut into bite-size pieces (See note)
- About 4 tablespoons avocado, organic canola, or refined coconut oil, divided
- Freshly ground black pepper, to taste
- 3/4 teaspoon garlic powder
- 3/4 teaspoon smoked paprika
- Cilantro, basil, or scallions, for garnishing
- Toasted sesame seeds, for garnishing
For the Sauce
- 1/2 cup natural peanut butter
- 2 tablespoons fresh lemon or lime juice
- 1 tablespoon soy sauce
- 1 tablespoon minced fresh ginger
- 2 to 4 teaspoons Thai red curry paste, to taste
- 1/4 cup water
Instructions
- Preheat the oven to 425ºF.
- Drain the tofu and place it on a plate, then top with another plate or cutting board and weigh it down with something heavy (like a couple of cans), to squeeze out as much water as possible. Let stand for 15 to 30 minutes, periodically draining off the excess water.
- Place the rice in a small pot with 1/4 teaspoon salt. Add 2 cups boiling water, cover tightly with a lid, and simmer until all the water is absorbed, 20 to 25 minutes (do not stir). Let stand covered until ready to serve.
- Place the broccoli on a large rimmed baking sheet, drizzle with 2 tablespoons of the oil, 1/4 teaspoon salt, and pepper. Toss to coat and roast until browned, 20 to 25 minutes, tossing once halfway through cooking.
- Meanwhile, in a small bowl, combine the garlic, paprika, the remaining 1/4 teaspoon salt, and pepper.
- Undo the tofu contraption and slice the tofu into 8 slabs; cut each slab on a diagonal, creating 16 triangles total. Arrange the triangles in an even layer on the cutting board and sprinkle with half of the spice blend.
- Heat a large non-stick skillet over medium heat and add enough oil to lightly coat the bottom. Arrange the tofu in the skillet in a single layer seasoned side down. Season the other side with the remaining spice blend. Fry the tofu until the underside is golden brown, 5 to 7 minutes. Gently flip the triangles and cook the other side for 5 to 7 minutes more.
- Lastly, make the sauce. In a bowl, combine all the ingredients from peanut butter through curry paste and stir with a fork/whisk until smooth. Then add the water and stir until creamy.
- To serve, divide the rice among bowls and top with broccoli, tofu, cilantro, and sesame seeds. Serve with peanut sauce.
Notes
Do not toss that broccoli stalk in the trash – it’s edible! Here’s how to prep it: after cutting off the broccoli florets, slice a small piece off of the bottom of the broccoli stalk (just the dry part). Stand the stalk up and run your knife around it to peel off the stalk’s tough outer layer. Then cut the stalk into 1/4-inch-thick slices and roast along with the florets.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 505
- Carbohydrates: 56.6 g
- Fiber: 9.6 g
- Protein: 27.1 g
