Crispy Tofu Peanut Bowls

Crispy tofu and roasted broccoli sit over rice with a creamy peanut-lime sauce in this easy vegetarian bowl, ready in about 40 minutes.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Oven

Ingredients

• 14 oz firm tofu
• 2 cups long-grain white rice
• 2 cups broccoli florets
• 3 tbsp peanut butter
• 2 tbsp soy sauce
• 1 whole lime
• 3 tbsp water
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 cloves garlic
• 0.5 tsp kosher salt
• 0.25 tsp red pepper flakes

Cooking instructions

1. Heat the oven to 425°F. Line a large baking sheet with parchment. (about 5 min) — 425°F
2. Pat the tofu dry, cut it into 1-inch cubes, and toss with 1 teaspoon sesame oil and ¼ teaspoon salt. Toss the broccoli with the remaining 2 teaspoons sesame oil and ¼ teaspoon salt. (about 5 min)
3. Spread the tofu and broccoli on the baking sheet, keeping them in a single layer. Roast for 15 minutes, flip the tofu, and continue roasting until the tofu is crisp and the broccoli is tender, 8 to 10 minutes more. (about 25 min) — 425°F
4. While the vegetables roast, rinse the rice. Combine it with 3 cups water in a saucepan, bring to a boil, then cover and simmer over low heat until tender, about 15 minutes. Rest covered for 5 minutes, then fluff. (about 20 min)
5. Whisk the peanut butter, soy sauce, lime juice, rice vinegar, minced garlic, red pepper flakes, and 3 tablespoons water until smooth. (about 3 min)
6. Divide the rice among bowls. Top with the roasted tofu and broccoli, drizzle with peanut sauce, and serve with lime wedges. (about 2 min)