Crispy Tofu Bowls with Peanut Sauce

Torn tofu roasted until the edges crackle, then boxed with rice, broccoli and a limey peanut sauce. The sauce is the reason you finish the box.

Serves 445 minutes plant-basedveggiehigh-proteinbatch

• ✓Extra-firm tofu is one of the most concentrated plant sources of protein.
• ✓Peanut butter adds plant protein along with the fat that makes the sauce.
• ✓Broccoli is a source of vitamin C and fiber.

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Ingredients

• •2 blocks (14 oz / 400 g each) extra-firm tofu
• •3 tbsp cornstarch
• •3 tbsp neutral oil
• •1 cup / 200 g uncooked jasmine rice
• •1 large head broccoli, in florets
• •⅓ cup / 85 g peanut butter
• •2 tbsp soy sauce or tamari
• •1 tbsp maple syrup
• •juice of 1 lime
• •1 tsp grated ginger
• •sesame seeds and 2 scallions, sliced, to top
• •salt

Method

1. Heat the oven to 425°F / 220°C. Press the tofu in a tea towel under something heavy for 10 minutes.
2. Tear the tofu into rough chunks — ragged edges crisp better than neat cubes. Toss with cornstarch, 2 tbsp oil and salt; spread on a lined tray.
3. Roast 25–28 minutes until deep gold at the edges. Toss the broccoli with the last of the oil on a second tray and roast for the final 15.
4. Cook the rice meanwhile. Whisk peanut butter, soy, maple, lime and ginger, thinning with hot water to a pourable sauce.
5. Build the bowls or boxes: rice, broccoli, tofu, sesame and scallions. Sauce goes on at eating time.

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.