This Crispy Tofu Bowl is the ultimate combination of crispy textures and bold flavors, making it a wholesome and satisfying meal. With golden tofu, roasted broccoli, and nutty brown rice, this bowl is topped with a rich and flavorful peanut ginger sauce that brings it all together. Whether you’re looking for a plant-based meal or just something light and nutritious, this tofu bowl is packed with protein, healthy fats, and vibrant flavors. Perfect for lunch or dinner, it’s an easy recipe that’s sure to please everyone at the table.
Ingredients:
For the Bowls:
- One 14-ounce block extra-firm tofu, pressed and cut into cubes
- 1 cup short-grain brown rice, rinsed
- 3/4 teaspoon fine sea salt, divided
- 1 1/2 pounds of broccoli (approximately one large bunch), with stalks and florets chopped into bite-sized pieces
- About 4 tablespoons avocado, organic canola, or refined coconut oil, divided
- Freshly ground black pepper, to taste
- 3/4 teaspoon garlic powder
- 3/4 teaspoon smoked paprika
- Fresh cilantro, basil, or scallions for garnishing
- Toasted sesame seeds for garnishing
For the Sauce:
- 1/2 cup natural peanut butter
- 2 tablespoons of freshly squeezed lemon or lime juice
- 1 tablespoon soy sauce
- 1 tablespoon minced fresh ginger
- 2 to 4 teaspoons of Thai red curry paste, adjusted to your preference
- 1/4 cup water
Instructions:
- Cook the Brown Rice: In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed brown rice and 1/4 teaspoon of sea salt. Reduce heat to low, cover, and simmer for about 35-40 minutes until the rice is tender and water is absorbed. Fluff with a fork and set aside.
- Prepare the Tofu: Preheat your oven to 400°F (200°C). While the rice cooks, drain and press the tofu to remove excess moisture. Cut the tofu into 1-inch cubes. Toss the tofu with 1 tablespoon of oil, garlic powder, smoked paprika, remaining 1/2 teaspoon sea salt, and black pepper. Arrange on a baking sheet and roast for 25 to 30 minutes, turning halfway through, until they are golden and crispy.
- Roast the Broccoli: Toss the broccoli florets with 2 tablespoons of oil, a pinch of salt, and black pepper. Spread on a separate baking sheet and roast for 20-25 minutes until the broccoli is tender and slightly crispy on the edges.
- Make the Peanut Ginger Sauce: In a small mixing bowl, whisk together the peanut butter, lemon or lime juice, soy sauce, minced ginger, and Thai red curry paste. Slowly add the water while whisking to thin out the sauce until smooth and creamy. Adjust the seasonings to taste.
- Assemble the Bowls: Divide the cooked brown rice between bowls. Finish by topping with the crunchy tofu and roasted broccoli. Drizzle generously with the peanut ginger sauce.
- Garnish and Serve: Garnish with fresh cilantro, basil, or scallions, and sprinkle toasted sesame seeds on top. Serve immediately and enjoy!
Conclusion:
This Crispy Tofu Bowl is a delightful balance of textures and flavors, offering a healthy and delicious meal that’s both filling and refreshing. The combination of crispy tofu, roasted broccoli, and creamy peanut ginger sauce is a match made in heaven. With minimal effort, you can create a plant-based dish that’s rich in nutrients, perfect for meal prep or a wholesome dinner.
Crispy Tofu Power Bowl with Peanut Ginger Sauce
A flavorful bowl with crispy tofu, roastedbroccoli, brown rice, and a creamy peanut ginger sauce, garnished with freshherbs and sesame seeds.
Ingredients
For the Bowls:
- One 14-ounce block extra-firm tofu pressed and cut into cubes
- 1 cup short-grain brown rice rinsed
- 3/4 teaspoon fine sea salt divided
- 1 1/2 pounds of broccoli approximately one large bunch, with stalks and florets chopped into bite-sized pieces
- About 4 tablespoons avocado organic canola, or refined coconut oil, divided
- Freshly ground black pepper to taste
- 3/4 teaspoon garlic powder
- 3/4 teaspoon smoked paprika
- Fresh cilantro basil, or scallions for garnishing
- Toasted sesame seeds for garnishing
For the Sauce:
- 1/2 cup natural peanut butter
- 2 tablespoons of freshly squeezed lemon or lime juice
- 1 tablespoon soy sauce
- 1 tablespoon minced fresh ginger
- 2 to 4 teaspoons of Thai red curry paste adjusted to your preference
- 1/4 cup water
Instructions
- Cook the Brown Rice: In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed brown rice and 1/4 teaspoon of sea salt. Reduce heat to low, cover, and simmer for about 35-40 minutes until the rice is tender and water is absorbed. Fluff with a fork and set aside.
- Prepare the Tofu: Preheat your oven to 400°F (200°C). While the rice cooks, drain and press the tofu to remove excess moisture. Cut the tofu into 1-inch cubes. Toss the tofu with 1 tablespoon of oil, garlic powder, smoked paprika, remaining 1/2 teaspoon sea salt, and black pepper. Arrange on a baking sheet and roast for 25 to 30 minutes, turning halfway through, until they are golden and crispy.
- Roast the Broccoli: Toss the broccoli florets with 2 tablespoons of oil, a pinch of salt, and black pepper. Spread on a separate baking sheet and roast for 20-25 minutes until the broccoli is tender and slightly crispy on the edges.
- Make the Peanut Ginger Sauce: In a small mixing bowl, whisk together the peanut butter, lemon or lime juice, soy sauce, minced ginger, and Thai red curry paste. Slowly add the water while whisking to thin out the sauce until smooth and creamy. Adjust the seasonings to taste.
- Assemble the Bowls: Divide the cooked brown rice between bowls. Finish by topping with the crunchy tofu and roasted broccoli. Drizzle generously with the peanut ginger sauce.
- Garnish and Serve: Garnish with fresh cilantro, basil, or scallions, and sprinkle toasted sesame seeds on top. Serve immediately and enjoy!