Makes 4 servings
- 2 cups cooked brown rice
- 1 cup shredded carrots
- 2 cups spinach leaves
- 2 cups broccoli florets
- 1 tsp. sesame oil
- 16 ounces extra firm tofu
- Peanut sauce:
- 1 Tbsp. sesame oil
- ¼ cup low sodium soy sauce
- ¼ cup maple syrup
- 2 tsp. chili garlic sauce
- ¼ cup creamy or crunchy peanut butter
Prepare tofu by slicing it into ¼ inch slices. Place slices between two kitchen towels and place a heavy cutting board on top to drain out the liquid; let sit this way for about a half hour.
Preheat oven to 400°F. Cube tofu and place in a single layer on a non-stick baking sheet and bake for 25 minutes. Remove from oven and place in a shallow bowl. While tofu is baking, place broccoli florets into a microwave safe bowl with a small amount of water and microwave on high for about 3 minutes to steam cook.
Whisk together the ingredients for the peanut sauce until creamy and smooth. Add ½ of the sauce to the tofu and let marinate for a few minutes.
Heat the 1 tsp. of sesame oil in a large nonstick skillet over medium heat. Add tofu, along with marinating sauce, and cook until crispy and golden browned, about 3-4 minutes. To assemble the bowls, divide the brown rice among 4 bowls, top each with ¼ cup shredded carrots, ½ cup spinach leaves, ¼ of the broccoli, and ¼ of the tofu pieces. Drizzle with remaining peanut sauce.
Nutrition analysis per serving: 445 calories, 19 g fat, 19 g protein, 48 g carbohydrate, 6 g fiber, 806 mg sodium
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