No need to ever order takeout again. Crunchy broccoli, crispy tofu, and sweet and spicy peanut sauce come together to make a deliciously nourishing bowl packed with fiber, protein, and healthy fats. Enjoy this heart healthy, fiber rich, and protein packed dish that is so tasty, it’s restaurant-worthy!
2tbspmaple syrup (or date paste, link in Chef’s Notes)
1tspfresh ginger (peeled, roughly minced)
1tspfresh garlic (roughly minced)
½cupwater
Veggies
4cupsorganic broccoli (chopped into 1–2” florets)
2cupsorganic red pepper, seeded and sliced into thin strips (about 2 small peppers or 1 large pepper)
¼cupwater
2cupsorganic brown rice, +2 cups as desired
Toppings
¼cupgreen onion (chopped)
2tbsppeanuts (optional) chopped, +2 Tbsp as desired
¼cupcilantro (optional) chopped
Directions
1
Bake the tofu: Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
2
Add the cornmeal, arrowroot or cornstarch, and salt, if using, to a large bowl. Stir until combined. Add the tofu and gently stir until the tofu is coated. It’s possible that not all of the cornmeal/arrowroot mixture will stick to the tofu. In this case, use your clean hands to press the remaining cornmeal mixture onto the tofu before adding the tofu to the baking sheet, spreading it out evenly.
3
Bake for 25 minutes, flipping halfway through.
4
While the tofu is baking, make the sauce: Add all of the sauce ingredients to a high-speed blender or food processor and blend until smooth. (Note: start with one tablespoon of gochujang or sriracha and taste for preferred spice level before adding the second tablespoon.) Set aside.
5
Make the veggies: Heat a large stovetop pan over medium-high heat. Add the broccoli and pepper and cook for 1–2 minutes, stirring occasionally.
6
Add the water and cover with a lid for 3 minutes to steam the vegetables. Remove the lid and set aside.
7
Once the tofu is finished cooking, transfer it to the veggies.
8
Heat the pan over medium heat. Pour the sauce over top. Heat for 1–2 minutes until the sauce is heated through.
9
Serve the tofu and broccoli mixture on top of brown rice or your favorite whole grain. Or, mix the tofu and broccoli with udon noodles. Top with green onion, peanuts, and cilantro, if desired.
Chef's Notes
Substitutions Substitute almond or cashew butter for peanut butter.
Instead of gochujang or sriracha, use another chili paste of choice.
Use Brussels sprouts or cauliflower in place of broccoli.
Substitute yellow, green, or orange bell pepper for red bell pepper.
Use other veggies you prefer or have on hand for the broccoli and/or the bell pepper.
Substitute parsley or chives for the cilantro. Instead of cooked rice, add this dish to cooked quinoa, farro, or whole grain noodles. It would also be good over top of a baked potato!
Whole Food Sweetener Use date paste in place of maple syrup.
Nut-Free Use sunflower butter in place of peanut butter.
Press Your Tofu If you want the tofu to be firm and crispy when you pan fry or bake it then you’ll want to press the water out of it before you cook it. Wrap the tofu in paper towels or a clean tea towel and set something heavy on top of it, like a cast iron pan or a few heavy books. Let it press for 20 minutes, up to an hour, if possible.
Prep Ahead Prepare the sauce ahead of time and store in an airtight container in the refrigerator for up to 7 days before making this dish.
Press the tofu the day before and place it in an airtight container in the refrigerator.
Storage Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Baked Tofu
14ozorganic tofu (firm or extra firm, drained, pressed, cut into 1” cubes)
2tbspmaple syrup (or date paste, link in Chef’s Notes)
1tspfresh ginger (peeled, roughly minced)
1tspfresh garlic (roughly minced)
½cupwater
Veggies
4cupsorganic broccoli (chopped into 1–2” florets)
2cupsorganic red pepper, seeded and sliced into thin strips (about 2 small peppers or 1 large pepper)
¼cupwater
2cupsorganic brown rice, +2 cups as desired
Toppings
¼cupgreen onion (chopped)
2tbsppeanuts (optional) chopped, +2 Tbsp as desired
¼cupcilantro (optional) chopped
Directions
1
Bake the tofu: Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
2
Add the cornmeal, arrowroot or cornstarch, and salt, if using, to a large bowl. Stir until combined. Add the tofu and gently stir until the tofu is coated. It’s possible that not all of the cornmeal/arrowroot mixture will stick to the tofu. In this case, use your clean hands to press the remaining cornmeal mixture onto the tofu before adding the tofu to the baking sheet, spreading it out evenly.
3
Bake for 25 minutes, flipping halfway through.
4
While the tofu is baking, make the sauce: Add all of the sauce ingredients to a high-speed blender or food processor and blend until smooth. (Note: start with one tablespoon of gochujang or sriracha and taste for preferred spice level before adding the second tablespoon.) Set aside.
5
Make the veggies: Heat a large stovetop pan over medium-high heat. Add the broccoli and pepper and cook for 1–2 minutes, stirring occasionally.
6
Add the water and cover with a lid for 3 minutes to steam the vegetables. Remove the lid and set aside.
7
Once the tofu is finished cooking, transfer it to the veggies.
8
Heat the pan over medium heat. Pour the sauce over top. Heat for 1–2 minutes until the sauce is heated through.
9
Serve the tofu and broccoli mixture on top of brown rice or your favorite whole grain. Or, mix the tofu and broccoli with udon noodles. Top with green onion, peanuts, and cilantro, if desired.
