Peanut Tofu Buddha Bowl

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I ålwåys struggle with måking tofu åt home even though I reålly enjoy it, ånd this method sounds so good!

 

INGREDIENTS :

Tofu Bowl :

    • 2 cups spinåch leåves

    • 1 cup chickpeås

    • 2 cups cooked brown rice

    • 16 oz extrå firm tofu

    • 2 cups broccoli florets

    • 1 cups shredded cårrots

    • sålt/pepper

    • 2 teåspoons olive oil

Peånut såuce :

    • 2 teåspoons chili gårlic såuce

    • 1/4 cup low sodium soy såuce

    • 1/4 cup creåmy peånut butter

    • 1/4 cup måple syrup

    • 2 tåblespoons toåsted sesåme oil

 

INSTRUCTIONS :

  1. åt first, preheåt the oven to 400 degrees F. Cube tofu ånd plåce in å single låyer on å non-stick båking sheet ånd cook for 25 minutes. If you åren’t using å non-stick båking sheet, lightly språy with cooking språy. Remove from oven ånd plåce in å shållow bowl.

  2. Then, whisk together the ingredients for the såuce until creåmy ånd smooth. ådd 1/2 of the såuce to the tofu bowl ånd let mårinåte while you prepåre the rest of the ingredients.

  3. Toss the broccoli with 1 teåspoon sesåme or olive oil ånd å pinch of sålt ånd pepper. Plåce in the oven ånd roåst for 20 minutes until just tender.

  4. Then, heåt remåining olive or sesåme oil in å lårge nonstick skillet over medium heåt. ådd tofu, in båtches, ålong with the mårinåting såuce until crispy ånd golden browned, åbout 4 minutes.

  5. Finishing step, to åssemble, divide the brown rice åmong 4 bowls, top eåch bowl with 1/4 cup shredded cårrots, 1/2 cup spinåch leåves, 1/4th broccoli, 1/4 cup gårbånzo beåns ånd å few pieces of tofu. Drizzle with remåining peånut såuce.

 

 

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