Peanut Tofu and Broccoli Rice Bowls

A hot oven gives tofu and broccoli browned edges without constant skillet stirring. Pressing the tofu first helps its surface dry, and the sauce can be thinned with warm water until it is easy to drizzle.

Serves: 4
Prep: 20 minutes
Cook: 30 minutes

Ingredients

• 1 1/2 cups brown or white rice
• 1 block (14 ounces) extra-firm tofu, drained
• 1 large head broccoli, cut into small florets
• 2 tablespoons neutral oil, divided
• 1/2 teaspoon fine salt
• 1/4 cup smooth peanut butter
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon lime juice
• 1 teaspoon honey or brown sugar
• 1 teaspoon grated fresh ginger
• 2 to 4 tablespoons warm water
• 2 scallions, sliced
• 1 tablespoon chopped roasted peanuts

Method

1. Heat the oven to 425°F. Rinse and cook the rice according to the package directions.
2. Wrap the tofu in a clean towel and press under a plate for 10 minutes. Cut into 3/4-inch cubes.
3. Toss tofu and broccoli with 1 tablespoon oil and salt. Spread on a lined sheet pan and roast for 15 minutes. Turn and roast another 10 to 12 minutes, until the broccoli edges brown and the tofu is firm.
4. Whisk peanut butter, soy sauce, lime juice, honey, ginger, and the remaining oil. Whisk in warm water a tablespoon at a time until pourable.
5. Divide rice among bowls. Add tofu and broccoli, drizzle with sauce, and top with scallions and peanuts.

Variations

Use sunflower-seed butter in place of peanut butter if preferred. Add thinly sliced red pepper to the pan for the final 12 minutes. For more heat, stir a little chili-garlic sauce into the dressing.

Storage and reheating

Store rice, tofu, broccoli, and sauce separately in covered containers in the refrigerator for up to 3 to 4 days. Reheat the rice and vegetables until steaming and add the sauce afterward.

Put the bowls on the menu

Add tofu and broccoli to the Lucru Home meal planner. The small-kitchen meal planning guide and pantry-first planning guide help keep the ingredient list compact.