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If you're seeking a quick yet satisfying meal that bursts with flavor and nutrition, look no further than the Easy Thai Peanut Tofu and Broccoli Bowl. This dish not only showcases the vibrant essence of Thai cuisine but also highlights the incredible health benefits of its key ingredients: tofu and a colorful medley of vegetables. With its aromatic peanut sauce and a delightful crunch from fresh produce, this recipe is a perfect fit for those who lead busy lifestyles but still crave a wholesome and delicious meal.

Easy Thai Peanut Tofu and Broccoli Bowl

Discover the vibrant flavors and health benefits of the Easy Thai Peanut Tofu and Broccoli Bowl, a quick meal perfect for busy lifestyles. This dish features protein-packed tofu, colorful veggies, and a creamy peanut sauce that ties everything together. With its variety of wholesome ingredients, including broccoli, bell peppers, and carrots, this bowl is both satisfying and nutritious. Enjoy a delicious journey into Thai cuisine while nourishing your body and savoring every bite.
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Ingredients
  

14 oz firm tofu, drained and pressed

2 cups broccoli florets

1 red bell pepper, sliced into thin strips

2 medium carrots, julienned

3 tablespoons olive oil or sesame oil (for sautéing)

1 cup cooked brown rice or quinoa

½ cup peanuts, roughly chopped (optional for garnish)

2 green onions, sliced (for garnish)

Peanut Sauce:

¼ cup peanut butter (choose between smooth or chunky)

2 tablespoons soy sauce (low-sodium preferred)

1 tablespoon maple syrup or honey (for sweetness)

1 tablespoon rice vinegar (adds tang)

1 tablespoon sesame oil (for flavor depth)

1 teaspoon minced garlic

1 teaspoon minced ginger

2-3 tablespoons water (for adjusting sauce consistency)

Instructions
 

Prepare the Tofu: Cut the pressed tofu into bite-sized cubes, ensuring they are uniform for even cooking. Heat 2 tablespoons of your chosen oil in a large skillet or wok over medium-high heat. Once the oil shimmers, carefully add the tofu cubes. Sauté for about 5-7 minutes, turning occasionally, until they are golden brown and slightly crispy on all sides. Once cooked, remove the tofu from the skillet and set it aside on a plate.

    Cook the Vegetables: In the same skillet, add the remaining 1 tablespoon of oil. Once the oil is hot, add the broccoli florets, sliced red bell pepper, and julienned carrots. Stir-fry the vegetables for about 5-6 minutes, or until they are tender-crisp and vibrant in color.

      Make the Peanut Sauce: In a mixing bowl, combine the peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, and minced ginger. Whisk the mixture until it is smooth and well-integrated. Gradually add water, one tablespoon at a time, and whisk until you achieve your desired sauce consistency.

        Combine Everything: Return the sautéed tofu to the skillet with the cooked vegetables. Pour the prepared peanut sauce over the tofu and veggies, stirring gently to coat everything evenly. Continue to cook for an additional 2-3 minutes, allowing the dish to heat through and the flavors to meld.

          Assemble the Bowls: Take serving bowls and divide the cooked brown rice or quinoa among them. Spoon the tofu and vegetable mixture generously on top of the grains. For an added burst of flavor and crunch, garnish each bowl with chopped peanuts and sliced green onions.

            Serve and Enjoy: Serve your Easy Thai Peanut Tofu and Broccoli Bowl warm, and consider adding extra lime wedges or chili flakes on the side for those who enjoy a zesty or spicy kick!

              Prep Time, Total Time, Servings: 15 min | 30 min | Serves 4