Crispy Baked Tofu Bowl with Peanut Sauce
Extra-firm tofu baked until golden and chewy, served over jasmine rice with steamed broccoli and a rich, garlicky peanut sauce that ties every element together.
Ingredients
- 14 oz extra-firm tofu, pressed, cubed
- 2 tbsp cornstarch
- 2 tbsp soy sauce
- 2 tsp toasted sesame oil
- 1 cup jasmine rice, rinsed
- 2 cups water
- 3 cups broccoli florets
- 1/4 cup creamy peanut butter
- 2 tbsp soy sauce
- 2 tbsp fresh lime juice
- 2 tsp maple syrup
- 2 cloves garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 tbsp warm water
- 1 tsp sriracha or chili-garlic sauce
- 2 green onions, sliced
Instructions
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1
Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
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2
Press 14 oz pressed, cubed extra-firm tofu between paper towels for at least 10 minutes to remove excess moisture. Toss with 2 tbsp soy sauce, 2 tsp toasted sesame oil, and 2 tbsp cornstarch until evenly coated.
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3
Spread tofu in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway through, until golden and crispy on the edges.
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4
Meanwhile, combine 1 cup rinsed jasmine rice and 2 cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let steam, covered, for 5 more minutes.
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5
Steam 3 cups broccoli florets until bright green and tender-crisp, about 4 minutes.
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6
Whisk together 1/4 cup creamy peanut butter, 2 tbsp soy sauce, 2 tbsp fresh lime juice, 2 tsp maple syrup, 2 cloves minced garlic cloves, 1 tsp grated fresh ginger, 1 tsp sriracha or chili-garlic sauce, and 2 tbsp warm water until smooth.
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7
Divide rice among bowls. Top with crispy tofu and broccoli. Drizzle generously with peanut sauce and garnish with 2 sliced green onions.