Roasted Broccoli and Tofu Bowls with Peanut Sauce
Here I’ve got a very hearty, satisfying meal featuring many tasty components: chewy rice, tender roasted vegetables, crispy marinated tofu and creamy peanut sauce to slather it all over with. This is the longer version of one of my favorite quick recipes that is found in my 20-minute meals e-book (which is a lifesaver by the way) In that recipe, I use an almond butter sauce and steam the broccoli, sauté the tofu, and it comes together fast. Here is a version that takes some prep time, but most of that is hands-off while it cooks in the oven. And it’s worth it because roasted veggies are just that good! I would definitely serve this to guests (if they are not tofu-averse). It is good enough for company!
You can choose to use brown rice, as shown above, or white, seen below. I always used brown 100% of the time until I started keeping some white on hand this year. It has just helped SO much to have a quicker-cooking rice on hand when I didn’t think ahead to get brown rice cooked. White rice cooks in about 10 minutes versus brown which takes about 45! I’m always shocked at how quickly white rice is done because I’m still on brown-rice time.
I really savor a meal like this with so many components! It is very satisfying. When I took the pictures I didn’t have all the garnishes, but they really make it pop, so make sure to add a little cilantro, green onions, sesame seeds, and/or crushed peanuts for more flavor and crunch.
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Roasted vegetables and baked tofu get served over chewy rice and slathered in a tasty peanut sauce.
- 1 block (12-16 oz) extra-firm or super firm tofu
- 2 TBSP soy sauce (or alternative)
- 1 TBSP rice vinegar
- 1 TBSP sesame oil (optional)
- 1 clove garlic, minced
- 1 TBSP fresh ginger, grated (or 1 tsp dry ginger powder)
- 1 TBSP arrowroot powder or cornstarch (to toss in just before baking, do not include in marinade)
- 1/4 cup natural peanut butter
- 2 TBSP soy sauce
- 1 TBSP rice vinegar
- 1 TBSP maple syrup
- 1 clove garlic, minced
- 2 tsp sesame oil (optional)
- 2 TBSP hot water
- 1 1/2 cups brown or white rice
- 2 bunches broccoli (about 1 lb) (even frozen works--no need to thaw)
- 1 red bell pepper, chopped into 1-inch pieces
- 1 cup carrots, zucchini, or other vegetables (optional)
- as garnish: chopped peanuts, cilantro, sesame seeds, sliced green onions, chili garlic sauce
Start by marinating the tofu. Press tofu if desired (I press mine if it's not super firm), then cut into small cubes. Stir soy sauce, rice vinegar, sesame oil, garlic and ginger together in a medium bowl. Toss the tofu in the marinade gently, and let sit for at least 10 minutes, but up to several days in the fridge to really absorb the flavors. Leave the ingredients out as you'll need them to make the peanut sauce.
While the tofu sits, start cooking the rice. To cook brown rice: Bring a pot of water to boil, add the rice and boil for 30 minutes (if brown rice), then drain. Pour it back in the pot, cover, and let sit and keep warm until ready to eat.
Next, get the vegetables going. Preheat oven to 400 degrees and line a baking sheet with parchment paper or a silicone baking mat. Arrange the broccoli, peppers, and any other vegetables on the baking sheet. Spray lightly with olive oil if desired, or roast without oil. Sprinkle with salt and pepper. Bake 25-30 minutes, tossing half-way through, until golden brown and tender. Place on the UPPER rack and tofu on the middle rack.
After the tofu has marinated at least 10 minutes, pour onto a baking sheet and arrange in an even layer, and bake at the same time as the vegetables for 25-30 minutes, tossing half-way. Tofu should be golden brown.
Meanwhile, make the peanut sauce by stirring all the ingredients together in a small jar or liquid measuring cup, or even blend together in a small blender.
To serve, arrange bowls of rice, vegetables, and tofu. Drizzle peanut sauce liberally over everything, and top with cilantro, crushed peanuts, sliced green onions, sesame seeds, chili garlic sauce, etc. YUMMMMM.
This was so delicious! I loved the variety of textures and tastes. I learned how to be more comfortable with tofu from Faith’s tofu class, and now I really enjoy the taste. I was so excited to find out I could roast frozen broccoli, not just fresh! I was worried it would be mushy, but it turned out great! And the peanut sauce made everything come together in yummy deliciousness!! Thanks Faith!!
This was definitely the easiest meal I made in a long time, and we loved it! I used smoked tofu for extra flavor, and doubled the sauce. I might even triple it the next time.
I used red rice from Camarque, France, which is very nutty and of course added great color.
Yum, smoked tofu and red rice sounds so good! Thank you for the comment!