Description
A simple recipe for a satisfying bowl featuring crispy baked tofu and fresh vegetables.
Ingredients
Scale
- 1 block (14 oz) extra-firm tofu, pressed
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 1 cup cooked brown rice
- 1 cup chopped broccoli florets
- 1 cup shredded carrots
- 1/2 cup shelled edamame
- 2 tablespoons sesame seeds
- 2 tablespoons peanut sauce (store-bought or homemade)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the pressed tofu into 1-inch cubes.
- In a medium bowl, toss the tofu cubes with soy sauce until coated.
- Sprinkle the cornstarch over the tofu and toss again until lightly coated.
- Spread the tofu cubes in a single layer on the prepared baking sheet. Drizzle with olive oil.
- Bake for 20-25 minutes, flipping halfway through, until the tofu is golden brown and crispy.
- While the tofu bakes, steam or lightly boil the broccoli florets until tender-crisp.
- Assemble the bowls: Divide the brown rice among two bowls.
- Arrange the crispy tofu, broccoli, shredded carrots, and edamame over the rice.
- Drizzle peanut sauce over the ingredients in each bowl.
- Sprinkle with sesame seeds before serving.
Notes
- Pressing the tofu thoroughly removes excess water, which helps it get crispier.
- You can substitute quinoa or farro for brown rice.
- Use any vegetables you prefer, such as bell peppers or spinach.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Lunch
- Method: Baking
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 10
- Sodium: 650
- Fat: 25
- Saturated Fat: 3
- Unsaturated Fat: 22
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 10
- Protein: 30
- Cholesterol: 0
Keywords: crispy tofu, buddha bowl, vegan lunch, healthy bowl, brown rice, peanut sauce