Peanut Tofu Bowl
A protein-forward bowl built on marinated tofu with peanut sauce and roasted vegetables. Assemble warm or at room temperature with choice of grain base and fresh toppings.
Ingredients
Method
Press tofu between paper towels with a weight for 20–30 minutes to remove excess moisture. Cut into 0.75-inch cubes.
In a medium bowl, whisk together peanut butter, rice vinegar, soy sauce, ginger, garlic, and honey until smooth. Add water 1 tbsp at a time if sauce is too thick (consistency should be pourable but not thin).
Toss bell pepper and broccoli with 0.5 tbsp sesame oil, salt, and pepper on a baking sheet. Roast at 425°F (220°C) for 15–18 minutes until tender and edges brown slightly. Set aside.
Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Working in batches, pan-fry tofu cubes 3–4 minutes per side until golden and crispy. Transfer to a plate.
Divide cooked grain between two bowls. Top with roasted vegetables and pan-fried tofu. Drizzle peanut sauce generously over the bowl.
Garnish with sliced green onion and sesame seeds. Serve with a lime wedge on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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