Healthy New Year: Peanut tofu Buddha bowl
Yield: 4 servings
2 cups brown rice, cooked
16 ounces extra firm tofu, pressed, drained, diced small
2 teaspoons olive oil or sesame oil, divided
2 cups broccoli florets
1 cup red pepper, diced small
1 cup Japanese eggplant, diced small
Salt and pepper, pinch
1 cup carrots, shredded
2 cups spinach leaves, chopped
1 cup chickpeas (drained and rinsed, if using canned), cooked
For the peanut sauce
1-2 tablespoons toasted sesame oil
1/4 cup low sodium soy sauce
14 cup 100 percent pure maple syrup
2 teaspoons chili garlic sauce
1/4 cup creamy or crunchy peanut butter
Method of Preparation
1. Preheat the oven to 400 degrees.
2. For the rice, follow package instructions.
3. For the tofu, place the diced tofu into in a single layer on a non-stick baking sheet (season with salt and pepper if desired) and bake for 25 minutes. If you are not using a non-stick baking sheet, lightly spray with cooking spray. When finished baking, remove tofu from oven and place in a shallow bowl. (See step 5 if you want to prepare the vegetables simultaneously).
4. For the peanut sauce, in a bowl, whisk together the ingredients for the sauce – sesame, soy sauce, maple syrup, chili garlic sauce, peanut butter – until creamy and smooth. Add half of the sauce to the tofu bowl and let marinate while you prepare the rest of the ingredients.
5. In another bowl, toss the broccoli, red pepper, and eggplant with one teaspoon of the sesame or olive oil and a pinch of salt and pepper. Place onto a non-stick baking sheet and roast in the oven for 20 minutes or until tender. (This can be done at the same time you prepare the tofu, on a separate pan, but pay attention to the different cooking times).
6. Heat remaining olive or sesame oil in a large nonstick skillet over medium heat. Add the baked tofu, in batches, along with the marinating sauce until crispy and golden browned, about 3-4 minutes.
7. To assemble, divide the brown rice among four bowls and top each bowl with a quarter cup shredded carrots, a half cup spinach, and one-fourth each of the broccoli, red pepper, eggplant, chickpeas and tofu. Drizzle with remaining peanut sauce.