Nutrition Facts
(per serving)

The recipe was modified by replacing traditional peanut butter with a reduced-fat version, using less soy sauce to cut down on sodium, and decreasing the amount of rice used for a lower carb count. Added more broccoli for added nutrients without significantly increasing calories.
  • ~400 Calories saved
  • ~30g Fat saved
  • ~50g Carbs saved

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Original Recipe:

https://www.atmag.co.il/%D7%90%D7%95%D7%A8-%D7%98%D7%95%D7%A4%D7%95-%D7%95%D7%91%D7%A8%D7%95%D7%A7%D7%95%D7%9C%D7%99-%D7%91%D7%97%D7%9E%D7%90%D7%AA-%D7%91%D7%95%D7%98%D7%A0%D7%99%D7%9D/

Disclaimer: This recipe is generated by an AI model and may not be perfect. Please review the recipe and make any necessary adjustments.

Recipe

Healthy Brown Rice with Tofu and Broccoli in Light Peanut Sauce

Ingredients

  • 3/4 cup (150 g) brown rice
  • 200 g tofu, cubed (2 cm)
  • 400 g (5 cups) broccoli florets

For the Light Peanut Sauce:

  • 3/4 cup (180 g) reduced-fat peanut butter
  • 1 tablespoon soy sauce
  • 4 tablespoons lemon juice
  • 1 tablespoon sriracha (or other hot pepper sauce)
  • 3 cm ginger, sliced
  • 4 cloves garlic
  • 6-8 tablespoons water

Instructions

  1. Cook the Rice: Bring 1.5 cups (360 ml) of water and the brown rice to a boil in a pot, reduce heat, cover, and let cook for about 30 minutes.

  2. Prepare the Sauce: Blend all the sauce ingredients in a blender until smooth. Adjust with water for desired consistency.

  3. Cook the Tofu and Broccoli: Preheat the oven to 180°C. Place the tofu in a baking dish and mix with half the sauce. Bake for 15-20 minutes until the sauce sets on the tofu. Steam broccoli florets in boiling water for 1 minute.

  4. Complete the Dish: Heat a wok and stir-fry the baked tofu with the cooked rice and steamed broccoli for 3 minutes, adding more sauce as desired. Serve hot.

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