Sesame Tofu Bowl
Crispy baked tofu coated in a savory peanut-lime sauce is paired with tender broccoli and fluffy rice for a wholesome vegetarian meal packed with flavor and texture.
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Knife
- Cutting board
- Measuring cups and spoons
- Saucepan or steamer
Ingredients
- 1 package (16 ounces) firm tofu, drained and pressed
- 1 tablespoon vegetable oil
- 1 tablespoon cornstarch
- Sea salt, to taste
- Black pepper, to taste
- ¼ cup creamy peanut butter
- 3 tablespoons soy sauce
- Juice of 1 lime
- 1 tablespoon honey
- 1 garlic clove, minced
- 4 cups broccoli florets, steamed until tender-crisp
- 2 tablespoons sesame seeds
- 3 scallions, thinly sliced
- Cooked rice, for serving
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.
- Cut the tofu into bite-sized cubes and place them on the prepared baking sheet. Drizzle with vegetable oil and sprinkle with cornstarch. Toss until evenly coated, then season lightly with salt and black pepper.
- Spread the tofu into a single layer and bake for 18 to 20 minutes, or until the edges are golden and lightly crisp.
- While the tofu bakes, prepare the sauce. In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, honey, and garlic until smooth. If the sauce is too thick, stir in a tablespoon of water at a time until it reaches the desired consistency.
- Taste the sauce and adjust the flavor if needed by adding extra lime juice, honey, or soy sauce.
- Remove the tofu from the oven and transfer it to a large bowl. Pour the peanut sauce over the tofu and gently toss until well coated.
- Divide the cooked rice among serving bowls and arrange the steamed broccoli alongside the tofu.
- Finish with a sprinkle of sesame seeds and sliced scallions before serving.
Notes
- Pressing the tofu before baking helps remove excess moisture and creates a crispier texture.
- Brown rice, jasmine rice, or quinoa can be used as the base for this bowl.
- For extra heat, add a pinch of red pepper flakes or a drizzle of sriracha to the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- The peanut sauce can be prepared ahead of time and refrigerated for up to 5 days.