peanut tofu bowls

Ingredients

* double this recipe

• 2 c. cooked brown rice
• 1 c. carrots, shredded
• 2 c. spinach, chopped
• 2 c. broccoli, chopped
• 2 tsp. olive oil or additional sesame oil, divided
• 1 c. chickpeas, drained and rinsed
• s+p
• 16 oz. extra firm tofu, pressed and drained

sauce

• 1-2 Tbsp. sesame oil
• 1/4 c. soy sauce
• 1/4 c. maple syrup
• 2 tsp. chili garlic sauce
• 1/4 c. peanut butter

Directions

tofu

• preheat the oven to 400 degrees F.
• cube 16 oz. tofu and place in a single layer on oiled baking sheet.
• cook for 25 min until almost dry.
• remove from oven and place in a shallow bowl.
• whisk together until creamy and smooth:
  • 1-2 Tbsp. sesame oil
  • 1/4 c. soy sauce
  • 1/4 c. maple syrup
  • 2 tsp. chili garlic sauce
  • 1/4 c. peanut butter
• add 1/2 of the sauce to the tofu bowl and marinate.
• heat remaining oil in a large skillet over medium heat.
• add tofu, in batches, along with the marinating sauce, cook until crispy and golden browned, about 3 minutes.

vegetables

• toss the broccoli with 1 tsp. oil and a pinch of salt and pepper.
• place in the oven and roast for 20 minutes until just tender.

assemble

• make rice.
• divide the brown rice among 4 bowis, top each bowl with
  • 1/4 cup shredded carrots
  • 1/2 cup spinach leaves
  • 1/4th broccoli
  • 1/4 cup garbanzo beans
  • a few pieces of tofu.
• drizzle with remaining peanut sauce.