Buddha Bowl Series: Peanut Tofu Bowl

Peanut Tofu Buddha Bowl

The excitement continues this week with our Buddha Bowl series and tonight we have an Asian-inspired dish. The flavor of this was soooooo good! I know that it's Cinco de Mayo, but asian was on the calendar, so that's what we're getting. 

This one took a few more steps than the others have, but man, the final product is so worth it! 

Mmmm!!! The peanut sauce was so good!

Prep Time: 20 Minutes

Cook Time: 15 Minutes

Total Time: 35 Minutes

Serving size: 4 bowls

• Tofu Bowl
• 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

• Peanut sauce
• 1-2 tablespoons toasted sesame oil
• ¼ cup low sodium soy sauce
• ¼ cup 100% pure maple syrup
• 2 teaspoons chili garlic sauce
• ¼ cup creamy or crunchy peanut butter

• 
  
• Peanut sauce
• 1. 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.
• 2. Whisk together the ingredients for the sauce (sesame oil, soy sauce, maple syrup, chili garlic sauce, peanut butter) until creamy and smooth. Add ½ of the sauce to the tofu bowl and let marinate while you prepare the rest of the ingredients.
• 3. 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.
• 4. 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.
• 5. To assemble, divide the brown rice among 4 bowls, top each bowl with ¼ cup shredded carrots, ½ cup spinach leaves, ¼th broccoli, ¼ cup garbanzo beans and a few pieces of tofu. Drizzle with remaining peanut sauce.

If you haven't tried tofu, I challenge you to try it out. The key to tofu is pressing it. Get all the extra water out. You can do this buy purchasing an actual tofu press, or you can always just wrap your tofu in paper towels and stack heavy items on top of it until the water is pressed out. Give this a go for meatless Monday!

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