Peanut Tofu Buddha Bowl

prép 20 minscook 15 minstotal 35 mins
author aléx caspéro
yiéld 4 bowls

Ingrédiénts

Tofu Bowl

• 2 cups cookéd brown ricé
• 1 cups shréddéd carrots
• 2 cups spinach léavés
• 2 cups broccoli floréts
• 2 téaspoons olivé oil or additional sésamé oil, dividéd
• 1 cup chickpéas (drainéd and rinséd, if using cannéd)
• salt/péppér
• 16 oz éxtra firm tofu, présséd and drainéd

Péanut saucé

• 1-2 tabléspoons toastéd sésamé oil
• 1/4 cup low sodium soy saucé
• 1/4 cup 100% puré maplé syrup
• 2 téaspoons chili garlic saucé
• 1/4 cup créamy or crunchy péanut buttér

Instructions

1. Préhéat thé ovén to 400 dégréés F. Cubé tofu and placé in a singlé layér on a non-stick baking shéét and cook for 25 minutés. If you arén't using a non-stick baking shéét, lightly spray with cooking spray. Rémové from ovén and placé in a shallow bowl.
2. Whisk togéthér thé ingrédiénts for thé saucé (sésamé oil, soy saucé, maplé syrup, chili garlic saucé, péanut buttér) until créamy and smooth. Add 1/2 of thé saucé to thé tofu bowl and lét marinaté whilé you préparé thé rést of thé ingrédiénts.
3. Toss thé broccoli with 1 téaspoon sésamé or olivé oil and a pinch of salt and péppér. Placé in thé ovén and roast for 20 minutés until just téndér.
4. Héat rémaining olivé or sésamé oil in a largé nonstick skillét ovér médium héat. Add tofu, in batchés, along with thé marinating saucé until crispy and goldén brownéd, about 3-4 minutés.
5. To assémblé, dividé thé brown ricé among 4 bowls, top éach bowl with 1/4 cup shréddéd carrots, 1/2 cup spinach léavés, 1/4th broccoli, 1/4 cup garbanzo béans and a féw piécés of tofu. Drizzlé with rémaining péanut saucé.

Sourcé : https://www.delishknowledge.com/peanut-tofu-buddha-bowl

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