Peanut Tofu Buddha Bowl

• Produce

  • 2 cups Broccoli florets
  • 1 cups Carrots
  • 1 cup Chickpeas
  • 2 cups Spinach, leaves

• Refrigerated

  • 16 oz Tofu, extra firm
  • 1 Tofu bowl

• Condiments

  • 1/4 cup 100% pure maple syrup, pure
  • 2 tsp Chili garlic sauce
  • 1/4 cup Peanut butter, creamy (or crunchy
  • 1 Peanut sauce
  • 1/4 cup Soy sauce, low sodium

• Pasta & Grains

  • 2 cups Brown rice, cooked

• Baking & Spices

  • 1 Salt/pepper

• Oils & Vinegars

  • 2 tsp Olive oil or additional sesame oil
  • 1 tbsp Sesame oil, toasted

Found on delishknowledge.com

Description

Ingredients

• 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

Directions

• 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 arent 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 ½ 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 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.