Sesame Peanut Tofu and Vegetable Rice Bowls
Brown rice, golden tofu, broccoli, peppers, mushrooms, snap peas, and peanuts make a colorful bowl with a measured sesame-tamari sauce.
By Moow Editorial ·
- Sear tofu in two batches so its surfaces brown.
- Use a wide wok or Dutch oven and cook the vegetables in stages.
At a glance
Read through the method once, then measure every ingredient before you begin.
- Yield: 4 bowls
- Prep time: 22 minutes
- Cook time: 45 minutes
The listed weights are the reviewed basis for nutrition; household measures are rounded for practical cooking.
Estimated nutrition per serving
Serving basis: One serving from the editor-reviewed yield of 4 bowls.
- Calories: 590 kcal
- Protein: 40 g
- Carbohydrates: 60 g
- Fat: 26 g
- Fiber: 12 g
- Sodium: 415 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Measure these ingredients for the full reviewed recipe yield.
- 1 1/4 lb (560 g) calcium-set firm tofu, drained, pressed, and cubed
- 7/8 cup (160 g) dry long-grain brown rice
- 2 cups (480 g) water, for the rice
- 1 lb (480 g) broccoli florets
- 14 oz (400 g) white mushrooms, sliced
- 1 1/2 large (240 g) red bell peppers, sliced
- 2 1/2 cups (240 g) snap peas, strings removed
- 1/3 cup (40 g) dry-roasted unsalted peanuts, chopped
- 1 1/2 tablespoons (24 g) tahini
- 1 tablespoon plus 1 teaspoon (24 g) tamari with no sweetener listed
- 1/4 cup (60 g) fresh lime juice
- 1 tablespoon (12 g) finely grated fresh ginger
Ingredients, continued
Finish measuring the remaining ingredients before you begin.
- 3 cloves (9 g) garlic, finely grated
- 1 tablespoon (14 g) olive oil, divided
- 1/2 cup (120 g) water, divided between sauce and steaming
Directions
1. Combine the rice and its water in a saucepan. Bring to a boil, cover, and simmer on low for 40 to 45 minutes; rest covered for 5 minutes.
2. Whisk the tahini, tamari, lime juice, ginger, garlic, and half the remaining water into a smooth sauce.
3. Heat half the oil in a 6-quart Dutch oven or wide wok. Sear half the tofu until golden, 7 to 9 minutes; transfer to a plate and repeat with the remaining oil and tofu.
4. Add the broccoli and remaining water to the pan, cover, and steam for 3 minutes. Add mushrooms, peppers, and snap peas and stir-fry until crisp-tender, 5 to 6 minutes.
5. Return the tofu, add the sauce, and toss until steaming. Divide the rice among four bowls and top with the tofu, vegetables, and peanuts.
Sources
Contains soy, sesame, and peanuts. Heat tofu and vegetables until steaming, verify packaged ingredients for cross-contact, cool rice promptly, and refrigerate within 2 hours.