Peanut Sauce Tofu and Broccoli Rice Bowls
These Peanut Sauce Tofu and Broccoli Rice Bowls come together quickly with crispy tofu, tender broccoli, and a rich homemade peanut sauce served over rice or noodles. A balanced, flavorful vegetarian bowl perfect for weeknight dinners.
Equipment
- 1 Mixing bowl For whisking sauce
- 1 Non-stick pan For frying tofu and cooking broccoli
Ingredients
Main ingredients
- 200 g extra firm tofu press it good to get rid of moisture
- 175 g broccoli cut into small florets, bite size
- 3 tablespoon olive oil split for frying and sauce cooking
- salt and pepper to taste
- 2 tablespoon corn flour for coating tofu crispy
- 1 tablespoon sesame oil throws in a nutty aroma
- 2 cloves garlic grated
- 2 tablespoon peanut butter creamy, no weird chunks please
- 1 tablespoon sriracha sauce or another hot sauce you like
- 0.5 tablespoon dark soy sauce for richness
- 0.25 cup water just enough to loosen the peanut sauce
Instructions
Instructions
- Press the tofu to remove extra moisture, then cut into cubes.
- Toss tofu cubes with corn flour, salt, and pepper. Coat evenly.
- Heat 2 tablespoon olive oil in a non-stick pan over medium heat. Fry tofu until golden and crisp. Set aside.
- In same pan, toss broccoli with splash of water. Cover and steam for 4-5 minutes. Set aside.
- In a bowl, whisk sesame oil, grated garlic, peanut butter, sriracha, soy sauce, and salt until smooth.
- Heat remaining 1 tablespoon olive oil over low heat in pan. Stir in sauce for 2-3 minutes until thickened.
- Add crispy tofu and steamed broccoli. Toss to coat evenly with sauce.
- Serve hot over rice or rice noodles.
Notes
Store leftovers in fridge for 3-4 days. Reheat with splash of water or broth to loosen the sauce. Tastes great the next day as a quick lunch bowl.