Crispy tofu and broccoli with peanut sauce
Oven-crisped tofu and broccoli tossed in a quick peanut, lime and soy sauce, over jasmine rice.
Serves 4 · 40 min · about 660 cal · 34 g protein · 63 g carbs · 33 g fat per serving
Ingredients
- 2 blocks (14 oz each) extra-firm tofu, pressed and cubed
- 1 1/2 lb broccoli florets
- 1 tbsp cornstarch
- 3 tbsp vegetable oil
- 1/3 cup creamy peanut butter
- 3 tbsp low-sodium soy sauce
- 1 tbsp honey or maple syrup
- 1 lime
- 1 tsp grated fresh ginger
- 1 cup jasmine rice
Steps
- Heat the oven to 425°F (220°C) and cook the rice following the package directions.
- Toss the tofu with 2 tbsp of the oil and the cornstarch and spread it on a lined sheet pan. Toss the broccoli with the rest of the oil on a second pan.
- Roast both 25–30 minutes, turning the tofu once, until it is golden and crisp and the broccoli is charred at the edges.
- Whisk the peanut butter, soy sauce, honey, lime juice, ginger and 3–4 tbsp hot water until smooth.
- Toss the tofu and broccoli with the sauce and serve over the rice.