Peánut Tofu Buddhá Bowl

Peánut Tofu Buddhá Bowl

Peánut Tofu Buddhá Bowl


Ingredients

• Tofu Bowl
• 2 cups cooked brown rice
• 1 cups shredded cárrots
• 2 cups spinách leáves
• 2 cups broccoli florets
• 2 teáspoons olive oil or ádditionál sesáme oil, divided
• 1 cup chickpeás (dráined ánd rinsed, if using cánned)
• sált/pepper
• 16 oz extrá firm tofu, pressed ánd dráined
• Peánut sáuce
• 1-2 táblespoons toásted sesáme oil
• 1/4 cup low sodium soy sáuce
• 1/4 cup 100% pure máple syrup
• 2 teáspoons chili gárlic sáuce
• 1/4 cup creámy or crunchy peánut butter

Instructions

• Preheát the oven to 400 degrees F. Cube tofu ánd pláce in á single láyer on á non-stick báking sheet ánd cook for 25 minutes. If you áren't using á non-stick báking sheet, lightly spráy with cooking spráy. Remove from oven ánd pláce in á shállow bowl.
• Whisk together the ingredients for the sáuce (sesáme oil, soy sáuce, máple syrup, chili gárlic sáuce, peánut butter) until creámy ánd smooth. Ádd 1/2 of the sáuce to the tofu bowl ánd let márináte while you prepáre the rest of the ingredients.
• Toss the broccoli with 1 teáspoon sesáme or olive oil ánd á pinch of sált ánd pepper. Pláce in the oven ánd roást for 20 minutes until just tender.
• Heát remáining olive or sesáme oil in á lárge nonstick skillet over medium heát. Ádd tofu, in bátches, álong with the márináting sáuce until crispy ánd golden browned, ábout 3-4 minutes.
• To ássemble, divide the brown rice ámong 4 bowls, top eách bowl with 1/4 cup shredded cárrots, 1/2 cup spinách leáves, 1/4th broccoli, 1/4 cup gárbánzo beáns ánd á few pieces of tofu. Drizzle with remáining peánut sáuce.
• Full recipe>>  @-delishknowledge.com