Spicy Peanut Tofu Bowls

• 份量: 6 servings
• 活動時間: 20 minutes
• 總時間: 40 minutes

食材

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

步驟

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.

筆記

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

營養

• 卡路里: 548
• 總脂肪: 25 g
• 飽和脂肪: 4.2 g
• 反式脂肪: 0 g
• 膽固醇: 0 mg
• 鈉: 618.9 mg
• 總碳水化合物: 63.4 g
• 膳食纖維: 5 g
• 總糖: 12.4 g
• 蛋白質: 22.9 g