Crispy Tofu And Broccoli Rice Bowls With Peanut Sauce

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · Tofu · vegetarian, high-protein

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 21 oz, pressed and cubed extra-firm tofu
• 1/2 lb, cut in florets broccoli
• 4 cups cooked microwave brown rice
• 3 tbsp peanut butter
• 1 1/2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp vegetable oil
• 1 1/2 tbsp cornstarch
• 2, sliced scallions
• 1, juiced lime
• 1 tsp each garlic powder, ginger and red pepper flakes

Method (tap to check — screen stays awake)

1. Press the tofu between paper towels under a heavy pan for 5 minutes while the oven heats to 450F, then cube it and toss with the cornstarch and a pinch of salt until chalky all over.
2. Spread the tofu and broccoli on a hot sheet pan with the oil and roast 18 minutes, turning once, until the tofu corners are golden and firm and the broccoli tips are blackened.
3. Whisk the peanut butter, soy sauce, honey, lime juice, garlic powder, ginger and pepper flakes with 4 tablespoons of hot water into a pourable sauce.
4. Warm the rice, pile on the tofu and broccoli, and spoon the peanut sauce over generously with the scallions on top.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook