Spicy Peanut Tofu Bowls with Roasted Broccoli and Jasmine Rice
These quick and flavorful spicy peanut tofu bowls combine crispy tofu, tender broccoli, and aromatic jasmine rice in a single pot for a satisfying, gluten-free meal. The creamy, spicy peanut sauce brings everything together in just 30 minutes.
- 16 oz extra-firm tofu, pressed and cubed
- 3 cups broccoli florets
- 1 cup jasmine rice, rinsed
- 1.5 cups water
- 3 tbsp gluten-free soy sauce or tamari
- 1/3 cup peanut butter (natural, unsweetened)
- 1.5 tbsp sriracha or chili garlic sauce
- 1.5 tbsp rice vinegar
- 1 tbsp maple syrup or honey
- 2 tsp toasted sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 whole scallions, sliced (for garnish)
- 2 tbsp crushed peanuts (for garnish)
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Instructions
In a large pot or Dutch oven over medium-high heat, add 1 teaspoon sesame oil. Add cubed tofu and cook for 4-5 minutes, turning to brown all sides.
⏱️ 5 minutesAdd broccoli florets and cook for 2 minutes, stirring occasionally.
⏱️ 2 minutesPush tofu and broccoli to the sides, reduce heat to medium, and add garlic and ginger to the center. Sauté for 1 minute until fragrant.
⏱️ 1 minuteAdd rinsed jasmine rice and water. Stir, cover, and bring to a gentle simmer. Cook for 12 minutes until rice is tender and water is absorbed.
⏱️ 12 minutesMeanwhile, in a bowl, whisk together peanut butter, tamari, sriracha, rice vinegar, maple syrup, and 1 teaspoon sesame oil. Add 2-3 tbsp warm water to thin if needed.
⏱️ 2 minutesOnce rice is cooked, drizzle the peanut sauce over the pot and fold everything together. Serve in bowls, topped with scallions and crushed peanuts.
⏱️ 1 minuteAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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