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<body>
<!-- Recipe -->
<div class="recipe" itemscope itemtype="http://schema.org/Recipe" >
<div class="infobox">
<!-- Image -->
<div class="photobox">
<a href="https://www.delishknowledge.com/wp-content/uploads/Peanut-Tofu-Buddha-Bowl1-768x1114.jpg">
<img src="Images/021CD34A-B07D-47F8-BA8E-DE501A4E36DC-21470-00000351F45A842F/D6D1DC1A-34F6-4BCC-918E-32EC27878604-21470-00000351F67665DE.jpg" itemprop="image" class="photo photoswipe"/>
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<!-- Name -->
<h1 itemprop="name" class="name">Peanut Tofu Buddha Bowl</h1>
<!-- Info -->
<!-- Rating, categories -->
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<p class="metadata">
<!-- Cook time, prep time, servings, difficulty -->
<b>Cook Time: </b><span itemprop="cookTime">20 minutes cook time:</span>
<b>Servings: </b><span itemprop="recipeYield">4 bowls</span>
<!-- Source -->
<b>Source: </b>
<a itemprop="url" href="https://www.delishknowledge.com/peanut-tofu-buddha-bowl/">
<span itemprop="author">delishknowledge.com</span>
</a>
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<!-- Ingredients -->
<div class="ingredientsbox">
<h3 class="subhead">Ingredients</h3>
<div class="ingredients text">
<p class="line" itemprop="recipeIngredient">Tofu Buddha Bowl</p><p class="line" itemprop="recipeIngredient"><strong>2</strong> cups cooked brown rice</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> cups shredded carrots</p><p class="line" itemprop="recipeIngredient"><strong>2</strong> cups spinach leaves</p><p class="line" itemprop="recipeIngredient"><strong>2</strong> cups broccoli florets</p><p class="line" itemprop="recipeIngredient"><strong>2</strong> teaspoons olive oil or additional sesame oil, divided</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> cup chickpeas (drained and rinsed, if using canned)</p><p class="line" itemprop="recipeIngredient">salt/pepper</p><p class="line" itemprop="recipeIngredient"><strong>16</strong> oz extra firm tofu, pressed and drained</p><p class="line" itemprop="recipeIngredient">Peanut sauce</p><p class="line" itemprop="recipeIngredient"><strong>1–2</strong> tablespoons toasted sesame oil</p><p class="line" itemprop="recipeIngredient"><strong>1/4</strong> cup low sodium soy sauce</p><p class="line" itemprop="recipeIngredient"><strong>1/4</strong> cup 100% pure maple syrup</p><p class="line" itemprop="recipeIngredient"><strong>2</strong> teaspoons chili garlic sauce</p><p class="line" itemprop="recipeIngredient"><strong>1/4</strong> cup creamy or crunchy peanut butter</p>
</div>
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<!-- Nutrition (in two-column mode it goes below the ingredients) -->
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<!-- Description -->
<!-- Directions -->
<div class="directionsbox">
<h3 class="subhead">Directions</h3>
<div itemprop="recipeInstructions" class="directions text">
<p class="line">Preheat the oven to 400 degrees F. Cube tofu and place in a single layer on a non-stick baking sheet and cook for 25 minutes. If you aren’t using a non-stick baking sheet, lightly spray with cooking spray. Remove from oven and place in a shallow bowl.</p><p class="line">Whisk together the ingredients for the sauce (sesame oil, soy sauce, maple syrup, chili garlic sauce, peanut butter) until creamy and smooth. Add 1/2 of the sauce to the tofu bowl and let marinate while you prepare the rest of the ingredients.</p><p class="line">Toss the broccoli with 1 teaspoon sesame or olive oil and a pinch of salt and pepper. Place in the oven and roast for 20 minutes until just tender.</p><p class="line">Heat remaining olive or sesame oil in a large nonstick skillet over medium heat. Add tofu, in batches, along with the marinating sauce until crispy and golden browned, about 3-4 minutes.</p><p class="line">To assemble, divide the brown rice among 4 bowls, top each bowl with 1/4 cup shredded carrots, 1/2 cup spinach leaves, 1/4th broccoli, 1/4 cup garbanzo beans and a few pieces of tofu. Drizzle with remaining peanut sauce.</p>
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