Spicy Peanut Tofu Bowls

• 分量: 6 servings
• 調理時間: 20 minutes
• 総時間: 40 minutes

材料

2 blocks extra firm tofu

1-2 tablespoons cornstarch (or nutritional yeast)

2 tablespoons olive oil

2 small (or 1 large) head of broccoli, cut into florets

2 red bell peppers, cut into strips

1 1/2 cups uncooked white rice

1/2 cup peanut butter

1/3 cup low-sodium soy sauce

2 tablespoons sesame oil (toasted or dark)

2 tablespoons rice vinegar

2 tablespoons sambal oelek or chili paste (this is where the “spicy” comes in, so add to taste)

2 tablespoons sugar, honey, or agave

1-inch piece of fresh ginger, peeled

1 clove fresh garlic, peeled

1/4 cup water

手順

1. Press liquid out of the tofu. Cube tofu and toss (gently) with the cornstarch or nutritional yeast until coated. Arrange on a baking sheet lined with parchment. Arrange broccoli and peppers on another baking sheet with parchment. Drizzle all with olive oil.

2. Roast both pans at 425 degrees for 20 minutes. Take veggies out and cook tofu 10 minutes longer until it’s slightly crisped and yummy.

3. While the tofu and broccoli are roasting, cook the rice.

4. Also, make the sauce by blending everything else in a blender or food processor.

5. Serve tofu and broccoli with rice and a good drizzle of peanut sauce.

メモ

Rachel: I garnish with chopped basil and peanuts. I also sometimes add a sautéed mix of onions, mushrooms, spinach, garlic, and minced ginger. Yum!

栄養

• カロリー: 548
• 脂肪総量: 25 g
• 飽和脂肪: 4.2 g
• トランス脂肪: 0 g
• コレステロール: 0 mg
• ナトリウム: 618.9 mg
• 炭水化物総量: 63.4 g
• 食物繊維: 5 g
• 糖質総量: 12.4 g
• タンパク質: 22.9 g