Peanut Shrimp and Tofu Brown Rice Bowls

A colorful and flavorful Malaysian-inspired brown rice bowl featuring pan-seared shrimp and tofu in a rich, spicy-sweet peanut sauce, loaded with plenty of fresh vegetables.

• Prep: 30 min
• Cook: 35 min
• Total: 1 hr 5 min
• Servings: 12
• Cuisine: Malaysian
• Difficulty: Medium
• Cost: $2.59/serving

Dietary

• Pescatarian
• Dairy-Free
• Egg-Free
• Gluten-Free
• High-Protein
• High-Fiber

Tags

• stir-fry
• quick
• healthy
• comfort food
• savory
• tangy

Ingredients

• 1 pound shrimp (large, peeled, deveined)
• 1 pound extra-firm tofu (pressed, cubed)
• 2 tablespoon vegetable oil
• 2.5 cup brown rice (uncooked)
• 5.25 cup water
• 0.5 cup creamy peanut butter
• 0.25 cup low-sodium tamari
• 2 tablespoon lime juice
• 1 tablespoon fresh ginger (grated)
• 2 clove garlic (minced)
• 1 yellow onion (medium, thinly sliced)
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon red pepper flakes
• 2 red bell peppers (thinly sliced)
• 2 orange bell peppers (thinly sliced)
• 3 cup broccoli florets
• 2 carrots (large, shredded)
• 5 cup fresh spinach
• 2 cup shelled edamame (thawed)
• 2 green onions (thinly sliced per serving, optional)
• 0.25 cup fresh cilantro (chopped per serving, optional)

Instructions

1. Cook brown rice: In a medium saucepan, combine 2 1/2 cups uncooked brown rice and 5 cups water. Bring to a boil, then reduce heat to low, cover, and cook for 25-30 minutes, or until water is absorbed and rice is tender. Let stand covered for 5 minutes, then fluff with a fork.
2. Press the extra-firm tofu for at least 20 minutes to remove excess water, then cut into 1-inch cubes. Pat shrimp dry.
3. In a medium bowl, whisk together creamy peanut butter, low-sodium tamari or gluten-free soy sauce, lime juice, grated fresh ginger, minced garlic, rice vinegar, honey (if using), and red pepper flakes (if using). Add water or vegetable broth gradually until the sauce reaches desired consistency.
4. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook until golden brown and slightly crispy on all sides, about 5-7 minutes. Remove tofu and set aside.
5. Add the remaining 1 tablespoon vegetable oil to the skillet. Add shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp and set aside.
6. Add sliced yellow onion, red bell pepper, orange bell pepper, and broccoli florets to the skillet. Stir-fry for 3-5 minutes until tender-crisp. Add shredded carrot, thawed shelled edamame, and fresh spinach, stir-fry until spinach is wilted, about 1-2 minutes.
7. Return shrimp and tofu to the skillet with the vegetables. Add the cooked brown rice and pour the peanut sauce over everything. Toss gently to coat. Cook for 2-3 minutes, just until everything is heated through.
8. Serve immediately in bowls, garnished with sliced green onions and chopped fresh cilantro if desired.

Notes

These brown rice bowls are excellent for meal prep. Store individual portions in airtight containers. Reheat in the microwave, stirring occasionally, or gently on the stovetop. If preparing ahead, you can keep the sauce separate and add just before reheating for freshest texture.

Nutrition (per serving)

• Calories: 450
• Protein: 30.5 g
• Carbohydrates: 50 g
• Fat: 16.5 g
• Fiber: 8.3 g
• Sodium: 750 mg
• Saturated Fat: 2.8 g
• Sugar: 7.8 g
• Cholesterol: 120 mg