Peanut Tofu Buddha Bowl

• 份量: 4 servings
• 准备时间: 20 minutes
• 总时间: 35 minutes

配料

2 cups cooked brown rice

1 cups shredded carrots

2 cups spinach leaves

2 cups broccoli florets

2 teaspoons olive oil or additional sesame oil, divided

1 cup chickpeas (drained and rinsed, if using canned)

salt/pepper

16 oz extra firm tofu, pressed and drained

1-2 tablespoons toasted sesame oil

1/4 cup low sodium soy sauce

1/4 cup 100% pure maple syrup

2 teaspoons chili garlic sauce

1/4 cup creamy or crunchy peanut butter

步骤

Preheat the oven to 400 degrees F. Cube tofu and place in a single layer on a non-stick baking sheet and cook for 25 minutes. If you aren’t using a non-stick baking sheet, lightly spray with cooking spray. Remove from oven and place in a shallow bowl.

Whisk together the ingredients for the sauce (sesame oil, soy sauce, maple syrup, chili garlic sauce, peanut butter) until creamy and smooth. Add 1/2 of the sauce to the tofu bowl and let marinate while you prepare the rest of the ingredients.

Toss the broccoli with 1 teaspoon sesame or olive oil and a pinch of salt and pepper. Place in the oven and roast for 20 minutes until just tender.

Heat remaining olive or sesame oil in a large nonstick skillet over medium heat. Add tofu, in batches, along with the marinating sauce until crispy and golden browned, about 3-4 minutes.

To assemble, divide the brown rice among 4 bowls, top each bowl with 1/4 cup shredded carrots, 1/2 cup spinach leaves, 1/4th broccoli, 1/4 cup garbanzo beans and a few pieces of tofu. Drizzle with remaining peanut sauce.

营养

• 每份大小: Per Bowl
• 卡路里: 511
• 总脂肪: 21.7 g
• 饱和脂肪: 3.5 g
• 反式脂肪: 0 g
• 胆固醇: 0 mg
• 钠: 959.6 mg
• 总碳水化合物: 59.3 g
• 膳食纤维: 10.5 g
• 总糖: 17 g
• 蛋白质: 24.4 g