Spicy Peanut Tofu Bowls with Broccoli
These Spicy Peanut Tofu Bowls with Broccoli are a vegan and gluten free lunch or dinner made easy! Made on a sheet-pan, served over rice and topped with the best spicy peanut sauce.
Equipment
- dish towel
- heavy object (or tofu press)
- baking sheet
- parchment paper (optional)
Ingredients
Tofu
- 1 block extra firm tofu
- 1 tbsp arrowroot starch or cornstarch or tapioca flour
- sesame oil
Broccoli
- 1 head broccoli
- olive oil
- salt, pepper, garlic powder, red pepper flakes to taste
Spicy Peanut Sauce
- ΒΌ cup creamy natural peanut butter
- 2 tbsp sriracha **
- 2 tbsp reduced sodium tamari or soy sauce if not GF
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp fresh ground ginger
- 2 cloves minced garlic
- juice from 1 lime
Rice
- 1 cup dry white rice cooked according to package directions
Toppings
- sliced green onion
- sesame seeds
Instructions
- Drain tofu, squeeze out excess water, wrap in a dish towel and place a heavy object on top. If you have a tofu press, you can use that instead. Let press for about 15-20 minutes.
- Preheat oven to 425F (or 400F for convection). Line a baking sheet with parchment paper.
- Cut broccoli into florets. Add to baking sheet and toss with olive oil, salt, pepper, garlic powder and red pepper flakes.
- Once tofu is done pressing, cut it into 1 inch cubes. Add tofu cubes to a large bowl and gently toss with the sesame oil and arrowroot until evenly coated.
- Add tofu to the baking sheet with the broccoli. Make sure everything is spread out and not touching. Bake for 8-10 minutes, flip and bake for another 8-10 minutes. Optionally, broil for a few additional minutes to get it extra crispy.
- While the tofu and broccoli is baking, whisk together all spicy peanut sauce ingredients in a small bowl.
- Serve with cooked white or brown rice, sliced green onion and sesame seeds.
Notes
**NOTE: if you prefer it to be less spicy, reduce the amount of sriracha in the sauce to 1 tbsp or less.