Name: Peanut Tofu Rice Bowl with Carrots & Broccoli
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 crowns broccoli; 6 medium carrots; 3 (340 g) pkgs extra firm tofu; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 ½ cups jasmine rice; 1 ½ limes; black pepper; crushed red pepper; honey; natural peanut butter; salt; sesame seeds; soy sauce; virgin coconut oil

Peanut Tofu Rice Bowl with Carrots & BroccoliPeanut Tofu Rice Bowl with Carrots & Broccoli — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 crowns broccoli

6 medium carrots

3 (340 g) pkgs extra firm tofu

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1 ½ cups jasmine rice

1 ½ limes

black pepper

crushed red pepper

honey

natural peanut butter

salt

sesame seeds

soy sauce

virgin coconut oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water to the saucepan; bring the mixture to a boil over high heat.

Wash and dry the fresh produce.

Peel and grate or mince the ginger; transfer to a small bowl.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15 to 18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

Preheat a skillet over medium-high heat.

While the skillet heats up, drain and large dice the tofu (cut into 2-cm cubes); place the cubes on paper towels or a clean towel and pat dry.

Once the skillet is hot, add coconut oil and swirl to coat the bottom, then add the ginger and cook until fragrant, 15 to 30 seconds.

Add the tofu to the skillet and season with salt and pepper; cook, stirring occasionally, until golden brown, 8 to 10 minutes. Once done, remove skillet from the heat.

Cut the broccoli heads into small, bite-sized florets and thinly slice the thicker stem portions; transfer to a large bowl.

Peel the carrots, then trim off the ends; discard the peels and trimmings. Using a box grater, coarsely grate the carrots. Transfer to a medium bowl.

Once the tofu has been transferred, add the broccoli to the skillet and cook until slightly softened, 2 to 3 minutes.

Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Transfer to a small bowl (that will be used to make the dressing).

Juice the limes and add to the garlic.

Add peanut butter, soy sauce, water, honey, and crushed red pepper to the garlic, and lime juice; whisk together until well combined.

To serve, arrange rice, tofu, broccoli, and carrots in a bowl, then drizzle with the peanut sauce, and sprinkle with the sesame seeds. Enjoy!

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