Name: Tofu peanut grain bowls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked brown rice; 14 oz extra-firm tofu, drained and pressed; 1 Tbsp low-sodium soy sauce; 1 Tbsp olive oil; 1 tsp garlic powder; 2 cups broccoli florets; 1 red bell pepper, sliced; 1 cup shredded carrots; 2 green onions, sliced; ¼ cup roasted unsalted peanuts, chopped; 3 Tbsp natural peanut butter; 1 Tbsp low-sodium soy sauce; 1 Tbsp lime juice; 1 tsp maple syrup or honey (if not vegan); 1 tsp grated fresh ginger; 2 to 3 Tbsp warm water; Fresh cilantro

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Preparation

Cook the brown rice according to package directions. Keep warm.
Cut the tofu into 1-inch cubes. Toss with 1 Tbsp soy sauce, olive oil and garlic powder.
Heat a large nonstick skillet over medium-high heat. Cook the tofu for 8 to 10 minutes, turning occasionally, until golden on most sides. Transfer to a plate.
In the same skillet, cook the broccoli and bell pepper for 5 to 6 minutes until crisp-tender. Remove from heat.
Whisk together the peanut butter, soy sauce, lime juice, maple syrup, ginger and enough warm water to create a smooth, pourable sauce.
Divide the rice among four bowls. Top with the tofu, broccoli, bell pepper and carrots.
Drizzle with the peanut sauce and sprinkle with green onions, chopped peanuts and cilantro, if using, before serving.

Nutrition

(per serving)

510 Calories
23g Total Fat
3.5g Saturated Fat
532mg Sodium
0mg Cholesterol
53.4g Total Carbs
8.2g Fiber
6.9g Sugars
26.3g Protein
792mg Potassium

Tofu peanut grain bowls

Ingredients

For the bowls:

For the peanut sauce:

Optional:

Preparation

Nutrition

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