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15Ingredients
35Minutes
600Calories
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Ingredients
US|METRIC
4 SERVINGS
- tofu (Bowl)
- 2 cups cooked brown rice
- 1 cup shredded carrots
- 2 cups spinach leaves
- 2 cups broccoli florets
- 2 tsp. olive oil (or additional sesame oil, divided)
- 1 cup chickpeas (drained and rinsed, if using canned)
- salt (/pepper)
- 16 oz. extra firm tofu (pressed and drained)
- peanut sauce
- 2 Tbsp. toasted sesame oil
- 1/4 cup low sodium soy sauce
- 1/4 cup pure maple syrup (100%)
- 2 tsp. chili garlic sauce
- 1/4 cup crunchy peanut butter (or creamy)
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Directions
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NutritionView More
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600Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories600Calories from Fat260 |
% DAILY VALUE |
Total Fat29g45% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol |
Sodium1040mg43% |
Potassium950mg27% |
Protein30g |
Calories from Fat260 |
% DAILY VALUE |
Total Carbohydrate64g21% |
Dietary Fiber10g40% |
Sugars17g |
Vitamin A140% |
Vitamin C80% |
Calcium90% |
Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(88)
Elizabeth 10 months ago
Absolutely loved it. Delicious & flexible. I had Swiss chard & used that instead of spinach. I had leftover boiled broccoli & roasted that instead of fresh roasted. Still was excellent!
Steph a year ago
Turned out great. The sauce is delicious. I added roasted mushrooms for an extra touch. A dash of salt to the tofu before baking also helped bring out more flavor.
Gloria Pennycook a year ago
Yummy peanut sauce, great way to cook tofu, can vary veg and add other items to the stir fry, like mushrooms, onions. Great recipe.
David Dao 2 years ago
totally delicious! my 91 year old mom lives with me and she HATES vegetables. this is one dish i can make where she actually enjoys eating veggies.
Melyssa Trahan 2 years ago
Really good! Will make more sauce next time, in my opinion there wasn’t enough for the whole plate. But delicious!
Michele Player 2 years ago
Delicious sauce, took a little time, but not onerous once prepped. Even my husband liked it. Considering it’s vegan, it’s a great recipe to have in my collection, as I’m cooking for more and more vegans these days.
Stella 3 years ago
Yum! The sauce is to die for and I used the remaining as dressing for the tofu bowl!
In my opinion, tofu cooks with a lot better texture with an air fryer. I put the tofu in the air fryer until it became crispy, then marinated it in the sauce for about an hour, before I put it back in the air fryer for another ~ 5 mins. Completely recommend, and now I want to try this sauce with other protein!
Allie Freund 3 years ago
So tasty!! I cooked the spinach and broccoli together on a skillet with some garlic as the tofu cooked to save time. Also put everything in the skillet at the end.
Caroline Franz 3 years ago
This ones a keeper! Do it exactly the way it says. I only substituted garbanzo beans with white cannelloni beans.
Jack 3 years ago
awesome recipe! Tastes just like takeout. The tofu didn’t get as crispy as I would have liked but that could have been my bad
Dougherty 3 years ago
This is a very tasty recipe and easy to make the sauce is delicious I added some Asian slaw also to give it some crunch will definitely make this again
Katherine Yous 3 years ago
This recipe is very delicious. I used crunchy peanut butter and really loved the texture.
However, I did discover that I was sensitive to something in this dish, I got a terrible headache and was super nauseated after eating. None of my ingredients were expired, and I have never had a reaction like this before to tofu or soy sauce with other things, so I’m thinking it’s the combination of the two; perhaps something about soy or MSG. I’ll have to see how I react to things in the future.
If you’re someone that has no problem with these ingredients though, go for it!
Miko Kaija 3 years ago
Very easy and delicious! And super nutritious meal. I added Edamame instead of chick peas. My super health-minded hubby loved it 💝
Silvia Christensen 3 years ago
Second time we’ve made this, with some modifications and it rocks! I subbed almond butter, olive oil, baby Bella’s for the pb, sesame oil and broccoli, added sliced celery and green onion, which I sautéed with the mushrooms. Topped it off with sesame seeds, sriracha and fresh cilantro. Mmmmm, mmmm, mmmm! Yummy in a bowl!
Teresa Montgomery 3 years ago
As far as taste this is a wonderful dish. The timeing on the original recipe needs to be fixed. If I'm riasting the tofu for 25 min then roasting the broccoli for 20 min then pan frying the tofu after marinating it takes longer than 35 min to make this dish. Just be forwarned for making this in the future.
W 3 years ago
Was good but the sauce turned out really thick. I’d say needs something like chicken broth or something to thin it out while having flavor
Stephanie N 4 years ago
The sauce alone makes this a fantastic dish, but everything else is great too!
Annie 4 years ago
This is excellent I have shared this recipe with friends and family the sauce is versatile, too, nice on vegetables or grains
Lyndsay Woolridge 4 years ago
This was sooooo delicious! I wish I could make one of these every day. Be sure to save extra sauce to drizzle on top of leftovers!