Sesame-Peanut Tofu

Name: Sesame-Peanut Tofu
Ingredients: 2 teaspoons sesame oil; 1 cup instant brown rice; 1 1/3 cups vegetable broth; 2 tablespoons peanut butter; 2 tablespoons honey; 2 tablespoons soy sauce; 2 tablespoons rice wine vinegar; 1/8 teaspoon ground ginger; 2 to 4 garlic cloves, chopped; 1/2 teaspoon cayenne; 8 ounces firm tofu, drained, pressed, and cut into bite-size cubes; 1/2 orange bell pepper, cored, seeded, and sliced; One 8-ounce can sliced water chestnuts, drained; 1/2 head broccoli, cut into florets (about 2 cups)

14 ingredients

18 steps

Ingredients

2 teaspoons sesame oil
1 cup instant brown rice
1 1/3 cups vegetable broth
2 tablespoons peanut butter
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1/8 teaspoon ground ginger
2 to 4 garlic cloves, chopped
1/2 teaspoon cayenne
8 ounces firm tofu, drained, pressed, and cut into bite-size cubes
1/2 orange bell pepper, cored, seeded, and sliced
One 8-ounce can sliced water chestnuts, drained
1/2 head broccoli, cut into florets (about 2 cups)

Directions

1

Preheat the oven to 450F.
2

Wipe the inside and lid of a cast-iron Dutch oven with sesame oil.
3

Pour the rice and broth into the pot.
4

Stir to coat the grains and smooth into an even layer.
5

In a medium bowl, whisk the peanut butter, honey, soy sauce, vinegar, ginger, garlic, and cayenne until the peanut butter is emulsified.
6

Add the tofu and stir gently to coat the cubes.
7

Add the tofu to the pot in an even layer, leaving some of the sauce in the bowl.
8

Scatter in the bell pepper, water chestnuts, and broccoli.
9

Top with the rest of the peanut butter mixture.
10

Cover and bake for 50 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
11

Serve immediately.
12

Calories: 807
13

Protein: 35g
14

Carbohydrates: 122g
15

Fat: 26g
16

Cholesterol: 0
17

Sodium: 185mg
18

Fiber: 11g