The ultimate veggie bowl that’s both healthy and delicious! Crispy baked tofu coated in a tasty peanut sauce, served alongside rice and grilled broccoli – it’s so satisfying.
This bowl features oven-baked tofu coated in an easy and flavorful peanut sauce made from peanut butter, soy sauce, chili sauce, and garlic. Paired with perfectly grilled broccoli, it’s been my go-to dinner lately.
This vegetarian (and naturally vegan) tofu rice bowl is perfect for those evenings when I come home super hungry and need a quick, flavorful meal to satisfy my cravings.
INGREDIENTS
- 200 grams extra firm tofu, cubed
- 175 grams broccoli, cut into small florets
- 3 tbsp olive oil
- Salt, to taste
- Pepper, to taste
- 2 tbsp corn flour
- 1 tbsp sesame oil
- 2 cloves garlic, grated
- 2 tbsp peanut butter
- 1 tbsp sriracha sauce (or any other hot sauce)
- ½ tbsp dark soy sauce
- ¼ cup water
INSTRUCTIONS
- Preheat the oven to 200°C (400°F).
- In a bowl, toss the cubed tofu with 1 tbsp olive oil, salt, pepper, and 1 tbsp corn flour. Mix gently and spread it out on one half of a baking tray.
- In another bowl, toss the broccoli florets with 1 tbsp olive oil, salt, and pepper. Spread them out on the other half of the baking tray.
- Place the tray in the oven and bake for 25-30 minutes, or until the tofu is crispy and the broccoli is tender.
- While the tofu and broccoli bake, prepare the sauce. In a blender, combine the grated garlic, soy sauce, peanut butter, sriracha sauce, sesame oil, remaining olive oil, corn starch, and water. Blend until smooth.
- Pour the sauce into a pan and cook for 2-3 minutes, stirring occasionally, until the sauce thickens.
- Add the baked tofu and broccoli to the pan with the sauce. Mix well to coat the tofu and broccoli in the sauce.
- Serve the tofu and broccoli mixture over a bed of rice. Enjoy!
